Crispy honey chicken

Ingredients:

2 small (approximately 800 g each) of whole chicken carcasses
60 ml (1/4 cup) fresh lemon juice
1 lemon, bisected
2 stalks lemon grass, comminuted
4 small fresh red chilli, comminuted
5-inch piece of fresh ginger, divided in half, comminuted
1 bunch cilantro, use only the roots and stems, washed, dried, comminuted
1 L of cold water
2 tsp yellow honey
1 tsp sesame oil
2 tsp ground spices - Chinese five spice
2 tsp ground cinnamon
2 tsp salt
1 tsp ground pepper
coriander leaves for decoration

Preparation:
Thoroughly rinse the chicken under cold water. Thoroughly pat dry with paper towels. Rub the chicken with lemon juice. Spread the slices of lemon, lemon grass, chilli, ginger and coriander in all holes and hollows inside the carcass under the wings, etc. Place the chicken in a wok and add water so that it covers the whole bird, bring to a boil over medium heat. Reduce heat to low and cook at low boil for 30 minutes or until tender. Remove from heat, drain.

Meanwhile, cook until the chicken, preheat the oven to 180 � C. Connect honey, sesame oil, Chinese five spice, cinnamon, salt and pepper in a small bowl. Transfer the chicken to the pan and grease them well brush honey mixture. Put the pan with the chicken in the oven. Bake for 25 minutes, until golden, rosy color, periodically lubricate chicken honey mixture. Remove from oven. Remove the lemon mixture from the pits and valleys.

Cut the chicken into small pieces. Pour onto a platter, sprinkle with coriander. Apply immediately to the table.