Shanghai Chicken Stew
A comforting Shanghai-style chicken stew featuring tender chicken, aromatic spices, fresh vegetables, and a savory broth, perfect for family dinners and cozy gatherings.
Ingredients
- 2 Tbsp vegetable oil
- 1 medium onion, finely chopped ⓘ
- 1 Tbsp fresh ginger minced ⓘ
- 2 garlic cloves ⓘ
- 2 Tbsp all-purpose flour ⓘ
- 2 medium tomatoes, diced ⓘ
- 8 peppercorns ⓘ
- 6 cloves ⓘ
- 1 cinnamon stick ⓘ
- 8 chicken breasts, skinless ⓘ
- 2 cups water ⓘ
- 1 Tbsp Worcestershire sauce ⓘ
- 3 large carrots, peeled and chopped ⓘ
- 1/2 cup green peas ⓘ
Instructions
- In a deep skillet or Dutch oven, heat vegetable oil and sauté the chopped onion, minced ginger, and garlic until soft.
- Add all-purpose flour; cook for 1 minute, stirring constantly.
- Stir in diced tomatoes and cook for another 2 minutes.
- Wrap peppercorns, cloves, and cinnamon stick in a small piece of cheesecloth.
- Add chicken breasts, the cheesecloth package, water, and Worcestershire sauce to the onion mixture.
- Simmer, covered, for 20 minutes.
- Add chopped carrots and green peas; continue to simmer, covered, until vegetables are tender and chicken is cooked through, about 20 minutes.
- Remove the cheesecloth package and serve the stew steaming hot.
Tips & Substitutions
For a richer flavor, consider browning the chicken breasts before adding them to the stew. If you don't have Worcestershire sauce, soy sauce is a great substitute. You can also add bell peppers or celery for extra flavor and nutrients. Make sure to adjust the salt and pepper to taste, especially if using low-sodium broth.
Serving Suggestions
Serve the Shanghai Chicken Stew hot, garnished with fresh herbs like cilantro or green onions. It pairs beautifully with steamed rice or crusty bread to soak up the flavorful broth. For a complete meal, consider serving a side of stir-fried vegetables or a light salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stew gently on the stovetop over medium heat, adding a splash of water if needed to loosen it up. Avoid boiling to keep the chicken tender.
Nutrition & Diet Analysis (per serving)
Each serving of Shanghai Chicken Stew contains roughly 816 calories, with 17g protein, 123g carbohydrates, and 29g fat. It is an excellent source of vitamin A (83% of the Daily Value), iron (38% of the Daily Value), and protein (33% of the Daily Value). Note that it is relatively high in sodium, at 566mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs will work well and provide more flavor and moisture. Just adjust the cooking time slightly, as thighs may take a little longer to cook through compared to breasts.
What can I substitute for the cinnamon stick?
If you don't have a cinnamon stick, you can use 1/4 teaspoon of ground cinnamon as a substitute. Add it when you stir in the tomatoes to ensure the flavor develops nicely.
Can I make this stew ahead of time?
Absolutely! This stew actually tastes better the next day as the flavors meld. Just reheat it gently on the stovetop, adding a little water if needed to adjust the consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).