Cut chicken into bite-sized pieces, season with salt and pepper, and coat with potato starch.

Dice the potato and soak in water for 3 minutes, then drain. Slice celery diagonally into 2cm pieces. Cut broccoli into florets and microwave with 1 tbsp water for 1 minute, then drain. Mince garlic after removing its core.

Heat salad oil to 170°C in a pot, fry chicken until golden brown and cooked through (about 5 minutes), then remove.

In another pot, heat olive oil and garlic over low heat until fragrant. Add potato and celery, stir-fry over medium heat for 2 minutes. Add canned tomatoes and seasonings, bring to a boil, cover, and simmer over low heat for 5 minutes.