An ideal dinner party menu as Drunken Chicken is prepared 2-3 days in advance. Menu serves 6.

Materials:
1 duck, about 1.5 kg (3 1/2 lb), washed and dried
1 egg
3 teaspoons cornflour
2 tablespoons self-raising flour
3 pieces star anise
600 ml (1 pint) vegetable oil


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Preparation time: 5 minutes
Cooking time: about 1 hour


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2. Mix together the egg, cornflour, and self-raising flour to form a batter.

3. Mix together the ingredients for the Master sauce and the star anise in a deep casserole over medium heat. Add the duck and coat it in the sauce. Add the duck and coat it in the sauce. Leave the duck to simmer in the sauce for about 40 minutes, turning it every 10 minutes.

4. Remove the duck and drain off the sauce thoroughly. When cool enough, remove all the bones from the duck and divide it into 8 pieces. Place the duck pieces in the batter and turn until evenly coated.

5. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. Deep-fry the duck pieces for about 7-8 minutes, then remove from the oil and drain thoroughly on papper towels. Cut the duck into bite-sized pieces and arrange on a serving dish. The duck can be wrapped in crisp lettuce leaves and served with hoisin sauce.

Note: To make spring onion flowers, trim both ends so that the stalk measures 7.5 cm (3 inches). Using a very sharp knife, finely shred the green end to writhin 2.5 cm (1 inch) of the stem. Leave in iced water for 1 hour to allow them to open.