in a bowl, combine the corn flour and chicken pieces and set aside.
In a sauté pan, heat the oil and add the chicken pieces. cook for 2 minutes to colour.
then, add the onion, garlic, ginger, carrot, pepper and packchoi. Cook for 1 minute or so.
Then add the curry powder, turmeric and the 5-spice powder.
Stir to combine the flavour .
add the chicken stock, soy sauce.
Bring to simmer, place a lid and cook for a further 5-8 minutes until the chicken pieces and vegetables are fully cooked.
Check the seasoning and thickness and add extra cornflour if needed. serve over a bowl of boiled rice
