PEKING-STYLE CHICKEN

1. Rinse the chicken well and pat dry with paper towels. Rub five spice and salt in the cavity of the chicken. Using toothpicks, seal the cavity to prevent the mixture from coming out. Using an S-hook, puncture the chicken in between the neck and the breast part. In a large wok, boil water and carefully pour all over the skin of the chicken to open the pores and tighten the skin. Set aside chicken.
2. In a bowl, combine sugar, honey, boiling water, rice vinegar and rice wine. Cover and marinate the chicken for 3-4 days in the refrigerator, turning the chicken occasionally.
3. Remove chicken from marinade and hang to dry using an S-hook, about 4 hours up until the skin is totally dry. Meanwhile, preheat the oven to 35ºF.
4. Roast for 45 minutes. Remove the toothpicks from the cavity of the chicken and slice chicken.
5. Arrange chicken on a platter. If desired, serve chicken with steamed Chinese pancakes, hoisin sauce, sliced cucumbers and sliced leeks.

Makes 6-8 servings.