1
chicken (2 1/2 lb)
1
tblsp vinegar
2
tblsp soy sauce
2
tblsp honey
1
tblsp sherry
1
tsp molasses (treacle)
2
tblsp all-purpose flour
1
tsp salt
peanut
oil for deep frying
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:
1
tblsp ground cinnamon
1/2
tsp ground ginger
1/4
tsp freshly ground black pepper
1/4
tsp salt
Mix
together, place in a small saucepan and heat until very hot,
stirring
constantly.
Pepper
and Salt Dip:
1
tblsp salt
1/2
tblsp freshly ground black pepper
Mix
together, place in a small saucepan and heat, stirring constantly,
until the salt begins
to brown.