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3 - 4 lb / 1.5 - 2 kg whole chicken, skin on
2½ cups Chinese cooking wine (or sherry) (see notes)
¾ cup brown sugar (or substitute with white sugar)
¼ cup black vinegar (or substitute with malt vinegar, or white vinegar. Don't use balsamic)
1¼ cups light soy sauce (or substitute with ¾ cup ordinary soy sauce + ½ cup water + 1 tsp salt)
3 tbsp coarsely chopped ginger (no need to peel)
4 garlic cloves, crushed (not minced - see notes)
3 tbsp cooking oil (vegetable, peanut or canola)
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1st Keep
 jenctan
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