Japanese curry base infused with star anise and soy sauce for a deeper umami profile.
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Heat oil in a heavy-bottomed pot over medium heat and brown the chicken cubes until golden, then set aside.
In the same pot, sauté the onions, ginger, and star anise pods until the onions are translucent and fragrant.
Deglaze the pot with Shaoxing rice wine, scraping up the browned bits from the bottom.
Add the carrots and potatoes, then pour in the chicken stock and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 15 minutes or until the vegetables are tender.
Stir in the light soy sauce and dark soy sauce to deepen the color and umami profile.
Turn off the heat and add the curry roux blocks, stirring constantly until they are completely dissolved.
Simmer on low for another 5 minutes until the sauce thickens, then serve hot over steamed jasmine rice.
