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:
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,
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.
Hoi Sin Sauce
Guests dip the pieces of chicken into the dips which are served
separately in small bowls.
As this dish is eaten with the fingers, place finger bowls of cold water
on the table.