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| 3 1/2 x ca. 450 g | Frying chicken (or chicken parts) |
| 1 gross | Piece dried orange or tangerine peel |
| 1/3 Tasse | sherry dry |
| 1/2 Tasse | peanut oil |
| 3 1/2 Tasse | water boiling |
| | Cornstarch paste |
| | Flower roll for garnish |
| | Parsley or watercress for garnish |
| 3 gross | Slices ginger root |
| 3 Esslöffel | Hoisin sauce |
| 2 Esslöffel | dark soy sauce |
| 3 | star anise whole |
| 2 gross | Lumps rock sugar |
| 1 Teelöffel | 5-spice powder |
| 3 | Green onions quartered |
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Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken and chop into large chunks. Mix sauce ingredients.
Browning: Add peanut oil to moderately hot wok. When oil is hot, brown chicken pieces; remove pieces from oil with strainer and drain over bowl.
Slow-cooking: Remove all oil from wok; heat to moderate. Add peel, sherry, and sauce (remixed first); add boiling water. Bring to simmer. Add chicken pieces. Cover and simmer for 1 hour or until chicken is tender but still adhering to bones. When tender, remove pieces from sauce. Transfer 1 cup of sauce, less the spices, to a saucepan; thicken with cornstarch paste to a light gravy.
Arrange chicken pieces on large serving platter to resemble the shape of a chicken. Place bunch of parsley or watercress at the tail, a flower roll at the head with a piece of star anise for a beak. Pour sauce over chicken when ready to serve.
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