This is probably not very authentic. It's certainly not from an authentic recipe, because I just threw it together; I suppose you could say at best that it was Oriental-inspired. Basically I made a broth of chicken stock, chilli, star anise, fennel seeds and creamed coconut, and added it to veg and leftover chicken stir-fried in sesame oil and chicken fat.Tasty.
By the way, I added a good soy sauce to the broth. I don't as a rule eat any soya, but I do make an exception now and then for wheat-free, traditionally made and aged soy sauce. After being fermented for months, and at the sort of quantity it's consumed in, I think it's probably ok. Besides, you can't really replace it in a dish like this, and flavour is important too. Food should be fun.
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