Soak 2 kg of chicken duck or other meats in the following:
150 ml rice wine.
3 tablespoons clear honey liquid honey.
3 tablespoon soy sauce.
1 dessert spoon salt
½ teaspoon five spice.
A squeeze of citrus.
Allow to dry out in the fridge for at least four hours.
Barbecue on the charcoal webber with the lid on.
Serve with Chinese pan cakes lettuce spring onion hoisen sauce or the like.
