Melt half of the butter in a large saucepan and stir-fry the chopped onions, carrots, garlic and tomatoes. Stirring occasionally, cook until the onions soften (approx. 15 minutes). Add the dark meat, shiro powder and the chicken JUMBO stock and leave to cook for 30 minutes.
Meanwhile, heat 2 tablespoons of butter in a saucepan or wok, on a high heat, and stir-fry the pumpkin for 2 minutes; then add the white meat, season with spices and cook until the meat is lightly golden, stirring frequently. Reduce the heat and add the spinach and corn. Cook until the spinach is done. If necessary, add a little JUMBO stock to taste.
Serve in deep bowls, placing the dark meat and shiro at the bottom and covering with the white meat and vegetables.
Serves 4-6
