1 fresh chicken

2 teaspoons five-spice powder

1 teaspoon salt

2 teaspoons chopped red chili

2 points star anise

1 cinnamon stick

4 cups (1 liter) water

3 green onions, sliced

1 stalk coriander leaves

1 tablespoon honey

2 slices lime

1 cup (250 ml) hot water

Oil for deep-frying (optional)

METHOD

Wash the chicken inside and out and dry it. Mix the five-spice powder with the salt and rub it all over the chicken including the cavity and then set aside.

Simmer the chili, star anise and cinnamon stick in 4 cups (1 liter) of water for 5 minutes. Remove the spices and stuff them inside the chicken with the green onions and coriander, closing it up with poultry pins. Tie a string around the neck of the bird if you can. Bring the spiced water to a boil. Holding the chicken over the pan, ladle the boiling spiced water over it several times to tighten up the skin. Set aside to dry.

In the meantime boil the honey, hot water and the lime slices. Ladle or brush this mixture over the chicken several times to thoroughly coat it. Use a hair dryer to thoroughly dry the bird then roast it in a medium-hot oven or deep-fry it whole, starting with very hot oil and then turning it down to medium.

Cut the cooked chicken into serving pieces and serve with individual dishes of spiced salt made from table salt and five-spice powder in the proportion 12:1.

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