Materials:
1 chicken, about 1.5 kg (3 1/2 lb)
2 1/2 teaspoons salt
3 slices root ginger, peeled and shredded
2 dried chillis, shredded
2 tablespoons chopped coriander leaves
2 tablespoons soy sauce
pinch of 5-spice powder
2 tablespoons Chinese wine or dry sherry
1.2 litres (2 pints) vegetable oil


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Preparation time: 15 minutes, plus seasoning overnight and marinating
Cooking time: 1 hour 40 minutes


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2. Mix together the ginger, chillis, cariander leaves, soy sauce, 5 spice powder and wine. Rub the chicken with this mixture, leave for 1 hour to marinate then rub the spice mixture over the chicken again.

3. Place the chicken in a roasting tin and roast in a preheated oven for 1 1/2 hours. drain on paper towels then place in a wire basket.

4. Heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds. Lower the chicken into the oil and deep-fry for 6 minutes, or until the skin is crispy. remove and drain on paper towels.

5. Chop the chicken through the bone into 24 pieces and arrange on a serving dish. Serve hot or cold.