Ingredients Jump to Instructions ↓

  1. 1 chicken (2 1/2 lb)

  2. 1 tblsp vinegar

  3. 2 tblsp soy sauce

  4. 2 tblsp honey

  5. 1 tblsp sherry

  6. 1 tsp molasses (treacle)

  7. 2 tblsp all-purpose flour

  8. 1 tsp salt Peanut oil for deep frying Cinnamon dip:

  9. 1 tblsp ground cinnamon

  10. 1/2 tsp ground ginger

  11. 1/4 tsp freshly ground black pepper

  12. 1/4 tsp salt

Instructions Jump to Ingredients ↑

  1. : Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with paper towels. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush with the remaining soy sauce mixture again and hang for 20-30 minutes more. Mix the flour and salt together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent paper towels. Chop the chicken into 8 pieces and serve warm with the following dips. Cinnamon Dip: Mix together, place in a small saucepan and heat until very hot, stirring constantly. Pepper and salt dip: Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown.


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