Heat the rest of the oil in the pan and sauté the carrots and leek for about 4 minutes, then add half the ginger (keep some back to put on top of each chicken breast), the chilli, garlic and butter.

Add shallots, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer ...

cornstarch and oil, then mix thoroughly. Leave at room temperature while preparing the other ingredients. Mince the garlic. Slice the banana chilli on the diagonal into 3mm (⅛in) pieces.