Over medium-high heat, add the oil or equivalent portion of ghee. Place a wedge of cabbage in direct contact with the bottom of the pan. And do the same with the cabbage slices. Add the ginger and scallions and stir. Turn the squash with chopsticks or tongs to get a char on both sides.

Add the chicken, the stock, the anise liqueur and the cream. Lower the heat to medium-low, stir and cover. Cook for 2 to 3 minutes until the chicken is heated. Heat up the cauliflower-mash (we use the microwave oven).

Remove from the heat after 2 to 3 minutes and plate the chicken, cauliflower-mash, cabbage and squash. Drizzle the ginger sauce and scallions over the top. Garnish with mint and serve with your choice of wine. We served a fruity, fragrant malbec.

We make our own anise beverage by macerating star anise in vodka. Work just fine. Char the veggies to your liking. We prefer the taste of highly-charred cabbage. Experiment until you find the perfect way to please you and your family. You might need to remove the chicken and veggies and let the sauce thicken for another minute or so on high-heat to get the desired consistency for the sauce.