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CRISP SKIN CHICKEN

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
oil for deep frying

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 hoisin sauce or
dips.

Cinnamon dip: Mix together 1 Tbsp ground cinnamon, 1/2 tsp ground
ginger, 1/4 tsp freshly ground pepper and salt. Put in a small
saucepan, heat until very hot, stirring constantly.

Pepper and salt dip: Mix together 1 Tbsp salt and 1/2 Tbsp freshly
ground black pepper. Put into a small saucepan and heat, stirring,
until the salt begins to brown.

Serve the dips separately in small alongside a bowl of hoisin sauce
(served cold) Guests eat the chicken with their fingers, dipping
each piece into the dips and sauce. Place finger bowls of cold
water on the table.

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