I'm at risk of raising expectations too high if I rave about this, but I can't help it because this chicken is that good. The ultra-tender meat (even the breast part!) soaks in the rounded saltiness of the superior soy sauce its doused in, while the slippery skin sings with the subtle sweetness of rosewater – an ingredient that's been used in Chinese cooking for eons, though it's such a hard flavour to balance that most restaurants choose not to bother with it altogether.