Chinese chicken curry stir-fry

Put the chicken pieces in a bowl with the salt, white pepper and 1 tablespoon cornflour. Toss well so the chicken is evenly coated.

In a jug, whisk the chicken stock with the star anise, turmeric, curry powder, light brown sugar and the remaining cornflour until smooth. Keep close to the hob.

Heat a wok or large frying pan until very hot. Add the rapeseed oil, then stir-fry the garlic, ginger, chilli and onion for a few seconds until fragrant.

Add the chicken and spread it out in the pan. Let it sear briefly, then turn the pieces. Add the Shaoxing rice wine or dry sherry and the dark soy sauce, then stir-fry for about 2 minutes until the chicken is cooked through.

Add the carrot and broccoli and toss for 1 minute. Splash 1 tablespoon cold water around the side of the wok to create steam and help the vegetables soften slightly.

Pour in the curry sauce and bring it quickly to a boil, stirring until it turns glossy and thick. Remove the star anise if preferred.

Transfer to a warm serving dish, scatter over the sliced spring onion and serve immediately.