Step 1

Heat the oil in a wide frying pan over a medium heat. Add the onion, garlic and chicken and stir-fry for 2–3 minutes.

Step 2

Meanwhile, pour the stock into a saucepan and bring to the boil.

Step 3

Stir the flour into the chicken and gradually add the hot stock. Stir in the mustard, star anise, cinnamon, celery, carrots and potatoes. Bring to the boil, cover and reduce the heat to medium. Cook for 15–20 minutes.

Step 4

Uncover, increase the heat, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 5

Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls.