Wash the chicken and prepare by cutting the skin between the legs and the main body. (This will allow for a more even cooking).

2. In a bowl large enough to hold the chicken, or a zip lock bag, add the remaining ingredients and then add the chicken. Spoon or move the chicken around so the marinade is coating the chicken. Place in the fridge, covered, for 4 hours or overnight.

Preheat oven to 375 F or 190 c.

Place some foil in a baking pan and then sit the chicken on the foil. Cover the chicken with foil also. Roast in the oven according to these cook times: Allow 15 minutes per pound of chicken. !So a 4 lb chicken will take 1 hour to roast.

10 minutes before the end of cook time, remove the foil from the top of the chicken and turn the oven temperature up to 425 F or 220 C. This will get the skin brown and crispy.

When done, allow the chicken to rest for 20 minutes then slice in to small pieces.

To serve using the pastry wrappers, simply cut the cucumber in to small matchstick pieces and shred the scallions. Place a small amount of hoi sin sauce on the bottom of the wrapper, then add some chicken, then some cucumber and scallion. Fold the wrapper over and enjoy!