Add all the ingredients for the poaching sauce in a big pot. Bring to a boil.
Clean the chicken and remove caress. Rub the skin with salt for exfoliation. Rinse away the salt and pat dry. Cut half.
Turn the fire to low heat and place the chicken in with skin facing downwards.
Simmer under low heat for 45 mins. Turn the chicken over every 15 mins.
Remove chicken from the poaching sauce and leave on a wire rack to cool.
Brush maltose over the skin and few times and leave to dry for 2 hours.
Heat up a wok of hot oil to 200c.
Using a lade, pour hot oil over the chicken a few times till the skin turns golden brown and crispy.
Rest for 15-20 mins and chop to bite size.
Garnish with spring onion or parsley and serve!