Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix the flour and salt together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper.
Guests dip the pieces of chicken into the dips which are served separately in small bowls.
As this dish is eaten with the fingers, place finger bowls of cold water on the table. Cut the pork in paper thin slices, addthe soy sauce and sherry. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the mushrooms.