-
Wash chicken
and remove neck and giblets.
-
Wipe with
kitchen paper towels inside and out, and rub inside the chicken with 1
teaspoon salt mixed with a quarter teaspoon five spice powder.
-
In a saucepan
bring to the boil 6 cups of water with the cayenne pepper, cinnamon and
2 teaspoons five spice powder and pour over the chicken in a bowl.
-
Leave chicken
in this while bringing to the boil 4 more cups water and the honey.
-
Add the lemon
cut in slices.
-
Drain chicken
from the first mixture and put it in a colander.
-
Pour the
honey mixture over, making sure it comes in contact with all parts of
the chicken.
-
Put the
chicken on a wire cake rack in front of a window or in some airy place
to dry; in the sunlight would be ideal if you can hang it in a safe
place. Leave to dry for 5 hours.
-
Just before
serving, heat about 8 cups of oil in a wok and heat it but do not have
it too hot.
-
Tie the legs
of the chicken together, leaving some string to hold it with, and lower
the bird into the oil.
-
With a ladle,
spoon oil over the chicken as it cooks, and turn it so that it is cooked
and brown on all sides.
-
On medium
heat, the chicken should be cooked through in about 12-15 minutes.
-
Test by
piercing with a fine skewer where the thigh joins the body.
-
If juice that
runs out is clear, the chicken is done, but if it is pink return it to
the pan for further cooking.
-
Lift on to a
board with slotted spoon and cut the chicken in half lengthways with a
heavy chopper.
-
Place each
half cut side down on the board and chop through into 2.5 cm (1 inch)
wide strips, then reassemble the bird on a serving dish.
-
Serve with
salt and five spice mix and wedges of lemon.
-
Garnish with
fresh cilantro leaves if liked and serve immediately.
-
The pieces of
chicken is sprinkled with the spice mix and lemon juice by each person
before eating.
