• Heat oil and sugar together in a wok over medium heat, stirring frequently.

• Keep a close watch on it; when the sugar has melted and caramelised into little brown globules add the chicken and roll over several times in the wok to thoroughly coat.

• Add water, soy sauce, ginger, five spice powder, salt and bring to a boil. Reduce heat to low and simmer gently, covered for 45-50 minutes

• And turning over chicken once or until chicken is tender but not falling apart. Let chicken sit in hot liquid covered for ten minutes.

To Serve

• Gently lift out chicken and transfer to chopping board. Carve into small pieces.

• Pull stray bits of meat off bones and heap into a mound on a serving platter, then surround with larger pieces of chicken

• Add sesame oil to sauce and reduce over high heat until slightly thickened.

Drizzle a little sauce over chicken and serve remaining sauce on the side

Note: Sauce can braise any poultry or in fact any meat.