2 pounds boneless skinless, boneless chicken breast halves
4 cups water
3 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon dried oregano
1 (6 ounce) can tomato paste
1/2 teaspoon white sugar
1/4 teaspoon paprika
1/2 teaspoon minced fresh ginger root
1 cup chopped onions
1/4 cup chopped celery
1/2 pound diced celery
3/4 cup chopped onion
2 teaspoons cornstarch
Boil chicken in water for 5 minutes, or until no longer pink. Drain and set aside.
In a large glass dish bowl, combine water, Worcestershire sauce, garlic powder, paprika, chili powder, oregano, tomato paste, sugar, paprika and ginger. Set aside.
In a separate small bowl, combine chicken, onion, celery, onion and cornstarch. Transfer mixture to dish to just cover. Refrigerate at least one hour before carving.