You're not actually far off. Ginger and garlic is a good chicken broth base. It doesn't look like you cooked the chicken long enough, I do a whole chicken for at least 1½ hours.  You can put any lid on a frying pan to reduce the evaporation, simmer rather than boil, and keep adding water if you need. Looks like you added the veggies way too early, you put them in at the end until they're just tender. Sprouts can go directly in your serving bowl, the heat of the dish is enough to blanche them. If you improved your method, I would totally eat that.