Instructions: Stuff the chicken cavity with ginger onions salt and pepper

Put the sauce ingredients into a large saucepan or heatproof casserole just large enough to take the chicken Bring up to the boil slowly stirring until the sugar dissolves

Put the chicken into the pan breast side down and baste a few times with the sauce Reduce heat to low cover and leave to simmer for 20 minutes basting often

Turn the bird onto its side baste then cover and cook for a further 10 minutes basting once or twice Turn onto the other side and repeat
Finally put breast side up cover and cook for 20 minutes basting frequently Push a skewer into the thickest part

If the juices run clear the chicken is done If they are pinkish cook for 10 minutes more and test again To serve hot lift the chicken out of the pan tilting it so the juices trapped inside pour back into the sauce Carve and place bowls of sauce around the table To serve cold leave the chicken and sauce in the pan covered until cold Lift out draining off the sauce then cut into suitable pieces Skim fat from the sauce and serve in small bowls

In this Chinese recipe the chicken cooked whole in an intense spiced largely soy sauce is half poached half steamed. Turn and baste often to ensure it is evenly cooked and that every part has time and occasion to soak up the flavours. Though it is good hot it tastes better cold. The sauce is powerfully salty and should be treated as a dip.

Serves 4

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