ingredients serve 4

1.5kg chicken prepared for cooking

seasoning

5gr 1 tablespoon salt

1/2 tsp five spice powder

40gr maltose

30ml 2 tbsp malt vinegar

140pint white vinegar

oil for deep frying

method

Time preparation takes 3 hours cooking takes 13-14 minutes

Cooks tip; Maltese is similar to molasses and can be substituted by honey, treckle or golden syrup.

1.Wash the chichen and hang up by a hook to drain and dry. The skin will dry quickly . pour boiling water over the chichen 4-5 times to partially cook the skin . This will make the skin crisp during frying . rub salt and five spice powder well inside the chichen cavity .

2. Dissolve the maltose and vinegars in a pan over a gently heat . pour over the chichen . Repeat several times catching the Maltese solution in a drip dry tray.

3.Leave the chicken to hang and dry for one and one half hours until the skin is smooth and skinny.

4. Heat the oil in a deep fry Deep fry the chichen for 10 minutes . ladle hot oil carefully over the chicken continually until the chichen is deep brown in color . The skin puffs out slightly. Cook for a further 3-4 minutes for 10 minutes and remove the oil . drain on absorbent paper . Cut into small pieces and serve with a dip

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