and remove neck and giblets.
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.
in this while bringing to the boil 4 more cups water and the honey.
Add the lemon
cut in slices.
from the first mixture and put it in a colander.
honey mixture over, making sure it comes in contact with all parts of
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.
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.
heat, the chicken should be cooked through in about 12-15 minutes.
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
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.
salt and five spice mix and wedges of lemon.
fresh cilantro leaves if liked and serve immediately.
The pieces of
chicken is sprinkled with the spice mix and lemon juice by each person