RECIPES OF SINGAPORE

Ingredients

2 lb

1 tbsp

2 tsp

1 tsp

1

Frying chicken (wash and remove neck and giblets)

Honey

Ground cinnamon

Cayenne pepper

Lemon

Five spice powder

Salt

1. Wipe chicken with kitchen paper towels inside and out, and rub inside the chicken with 1 tsp salt mixed with quarter teaspoon five spice powder

2. In a saucepan bring to the boil 6 cups of water with the cayenne pepper, cinnamon and 2 tsp five spice powder and pour over chicken in a bowl

3. Leave chicken in this while bringing in slices

4. Drain chicken from the first mixture and put it in a colander

5. Pour the honey mixture over, making sure it comes in contact with all parts of the chicken

6. 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) for 5 hours

7. Just before serving, heat about 8 cups of oil in a wok and heat it but do not have it too hot

8. Tie the legs of the chicken together, leaving some string to hold it with, and lower the bird into the oil

9. 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 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)

10. Lift on to a board with slotted spoon and cut the chicken in half lengthways with a heavy chopper

11. Place each half cut side down on the board and chop through into 1 inch wide strips, then reassemble the bird on a serving dish

12. Serve with salt and five spice mix and wedges of lemon

13. Garnish with fresh coriander leaves if liked and serve immediately    (The pieces of chicken are sprinkled with the spice mix and lemon juice by each person before eating)