This is best cooked on a barbecue in the garden using the barbecue as a stove. Because you can end up with a smoky kitchen if not careful.
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Put the chicken in a bowl with the soy sauce and ginger. Marinate overnight.
Put a round wire rack on the bottom of a pan (wok) big enough to hold the chicken. Add water to just below the rack level. Place the chicken on the rack and bring the water to a boil. Cover well, lower the heat and let the chicken steam for 25 minutes.
Put a round wire rack on the bottom of a pan (wok) big enough to hold the chicken. Turn off the heat and let the chicken rest covered for 15 minutes. Transfer the chicken to a bowl.
Wash the pan and line with 3 or 4 large pieces foil on the bottom. Crush the mandarin peel and star anise in a pestle to the size of bread crumbs. Add five spice and sugar then sprinkle the spice mixture over the foil. Put the rack with the chicken on, into the pan. Heat the pan over medium heat and cover very well as soon as the spice starts to smoke.
Lower the heat and allow the chicken to smoke for 20 minutes. Test by piercing the leg with a skewer. Juices should run clear.
Chicken pieces can also be done in this way. 7 minutes to steam and 10 minutes to smoke.
Serve with salad and Spicy Wedges or Noodles.
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