Ingredients;
1.8 kg- 2.2 kg chicken
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon whit vinegar
Scallions for garnish

Clean chicken. Wipe dry and tie string around neck. Hang chicken in cool, windy place for four hours. Fill large wok with water. Bring to boil. Add ginger, scallion, honey and vinegar. Bring to boil. Stir constantly. Place chicken in large strainer above larger bowl. Scoop boiling mixture all over chicken for about 10 minutes. Hang chicken again in cool, windy place for six hours until thoroughly dry. Place chicken breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for dripping). Roast for 30 minutes more. Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a pre warmed dish. The chicken is eaten hot with hoisin sauce rolled in Chinese pancakes. Garnish with scallion flowerets.