Heat oven to 200C/180C fan/gas 6. Sit
the chicken in a roasting tin, drizzle with
oil and rub all over with the five-spice and
plenty of seasoning. Roast in the centre
of the oven for 30 mins.
Turn the oven down to 160C/140C fan/
gas 3 and cook for a further 1 hr 50 mins.
Meanwhile, prepare the plum sauce. Put
the plums, sugar, five-spice, cornflour and
a good pinch of salt in a separate roasting
tin. Toss everything together, then pour
in the vinegar, mix again and set aside.
Remove the chicken from the oven and
increase the heat back to 200C/180C fan/
gas 6. Drizzle over the honey and sprinkle
with sesame seeds, then return to the
oven for 20 mins, with the plums on the
shelf underneath. When the chicken is
cooked, remove from the oven and cover
with foil. Leave to rest for 20 mins before
serving. Continue cooking the plums for
15 mins more, until they are soft and the
sauce is thick and sticky.
To serve, shred the chicken with
forks and pile into warm Chinese
pancakes or wraps with the warm plum
sauce, and some shredded cucumber
and spring onions.