Instructions: Cut the ginger diagonally into slices 7.5cm x 0.5 cm.

Cut the spring onions into 7.5cm pieces.

Rub the whole chicken with the salt and stuff the cavity with the ginger and spring onions.

Let the chicken sit at room temperature for 30 minutes.

Next set up a steamer or put a rack into a wok or deep pan and fill it with 5cm of water.

Bring the water to the boil over a high heat.

Put the chicken onto a plate and then carefully lower it into the steamer or onto the rack.

Turn the heat to low and cover the pan tightly.

Steam gently for 1 hour or until the chicken is cooked through to the bone.

Remember to replenish the water from time to time.

Remove the cooked chicken and let it cool and dry.

This takes at least 3 hours.

Wipe the chicken completely dry and cut it in half lengthways.

Mix the sauce ingredients together and set aside.

Heat the oil in a deep fat fryer or large wok.

Deep fry one chicken half until it is golden and crisp.

Remove and then deep fry the other half.

Drain the cooked halves on kitchen paper.

Cut the meat into bite sized pieces arrange them on a warm platter and pour the sauce over the top.

Serve with plain steamed rice and Stir fried Ginger Broccoli.

The secret is in steaming the chicken to keep it moist and then deep frying it without batter. The result is a juicy chicken with a crisp parchment like skin.

Serves 6

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