Crisp Skin Chicken

Crisp Skin Chicken

Ingredients:
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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
peanot oil for deep frying

Instructions:
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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 kitchen paper.

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 over the remaining
soy sauce mixture and hang again for 20-30 minutes.

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 kitchen paper.

Chop the chicken into 8 pieces and serve warm
with the following dips:

Cinnamon Dip:
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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:
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1 tbsp salt
1/2 tbsp freshly ground black pepper

Mix together, place in a small saucepan and
heat, stirring constantly, until the salt
begins to brown.

Hoi Sin Sauce
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Guests dip the pieces of chicken into the dips
which are served separately in small bowls.

Note:
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As this dish is eaten with the fingers, place
finger bowls of cold water on the table.