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1
Put chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken.
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2
Cover tightly and simmer until just tender, about 45 - 60 minutes.
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3
Drain , rinse under cold water and dry with absorbent kitchen paper.
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4
Mix together the vinegar, soy sauce, honey, sherry and syrup.
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5
Brush this all over the chicken and then hang the chicken in an airy place to dry about 30 minutes.
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6
Brush again with the remaining soy sauce mixture and hang again for 20 - 30 minutes.
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7
Mix the flour and salt together and rub well into the chicken skin.
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8
Deep-fry until golden and crisp.
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9
Drain well on absorbent paper.
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10
Chop the chicken into 8 pieces and serve warm with dips.
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11
CINNAMON DIP Mix together 1 Tbsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp freshly ground pepper and salt.
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12
Put in a small saucepan, heat until very hot, stirring constantly.
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13
PEPPER AND SALT DIP Mix together 1 Tbsp salt and 1/2 Tbsp freshly ground black pepper.
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14
Put into a small saucepan and heat, stirring, until the salt begins to brown.
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15
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.
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16
Place finger bowls of cold water on the table.
