Instructions: Combine the marinade ingredients together in a bowl.

Next rub the marinade mixture all over the chicken pieces and let them sit in a cool place for an hour or more.

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

Bring the water to the boil.

Arrange the chicken pieces on a deep plate with the breast pieces on the bottom and the joints on the top and then gently lower the plate into the steamer or onto the rack.

Cover the pan tightly and lower the heat.

Gently steam the chicken for at least 1 hour.

Top up the water level from time to time.

Remove the cooked chicken and let it cool and dry completely.

The skin should become taut.

This may take up to 1 hour or more. (The dish can be made a day ahead up to this point.)

Heat the oil in a deep fat fryer or large wok until it is hot.

Deep fry the pieces of dried steamed chicken a few pieces at a time until the skin is golden brown and heated right through.

Drain the pieces on kitchen paper.

Serve the chicken hot with one of the dipping sauces on pages 27 to 30.

This eastern Chinese recipe involves a twostep cooking process. First the chicken is marinaded and steamed. This cooks the flesh but retains the moisture and flavour of the bird. The chicken pieces are then dried and deepfried to a golden crispy brown.

Serves 4

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