Clean the chicken, wipe, inside out thoroughly and marinate with salt, five spice powder, soya sauce, sherry and sesame oil for 30 minutes.
Steam the chicken for 30 minutes.
Keep aside.
Using a mortar and pestle, crush star anise and orange peel to a powder.
Add brown sugar and mix well.
Take a large sauce pan and line the bottom with foil.
Cover the sides also with foil.
Sprinkle sugar and powdered anise mixture evenly over the foil.
Put a trivet or wire rack in the pan and place the chicken on it.
Cover the pan lightly.
Place the pan on medium heat.
When the smoke starts escaping through the lid, reduce the heat to very low and smoke the chicken for 15 minutes.
This chicken can be served hot or cold.
Slice the flesh off the bones and arrange on a platter or it can be cut into small serving pieces.
Garnish with coriander.
Serve with soya herbal sauce.
VEGETARIAN VERSION:
Use sliced vegetarian chicken or ham instead of chicken and follow the recipe as above.