1. rinse the chicken and cut the fat into small pieces.
2. meat with soy sauce and ginger in a large baking dish (not metal) form and pull with closed lid at least 4 hours in the refrigerator, in between and turn again to the other side.
Place a small broiler on the bottom of a large frying pan. Pour in water to just below the broiler. Place the meat on the broiler. Bring water to a boil, cover roasting pan tightly, and steam chicken over low heat for 15 min. Turn off the stove and leave the chicken with the lid closed for another 15 min, then place it in a suitable dish.
4. clean the roasting pan and line it with 3 or 4 layers of aluminum foil. Crush star anise and dried tangerine/tangerine peel in mortar to size of bread crumbs. Fold in 5-spice powder and sugar and spread herb mixture evenly over aluminum foil.
5-Replace the broiler rack in the broiler pan and place the chicken on it. Heat roasting pan moderately. As soon as the herb mixture starts to smoke, close the roasting pan tightly and cook the chicken at low temperature for 20 minutes. Use a larding needle on the leg to check if the meat is cooked: clear juices should come out when pierced.
Tip: Always use aromatic spices to refine your dishes!
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