Clean a whole chicken weighing about 2.6 pounds (1.2 kg), cut into large pieces, rinse and drain. Prepare the marinade: 1 tablespoon minced shallots, 4 tablespoons soy sauce, 1 tablespoon seasoning powder, 2 tablespoons oyster sauce, 1/2 packet five-spice powder. Rub the mixture all over the chicken. Wrap tightly and refrigerate overnight.

Add a generous amount of cooking oil to a pan, and fry the chicken until golden. Be sure to remove any shallots from the chicken skin to prevent burning. Since the five-spice powder can burn easily, fry on low heat. Fry both sides until golden, remove the chicken, and pour out all the oil from the pan.

Return the chicken to the pan, add all the marinade, bring to a boil, then add the juice of 1 coconut. When cutting the coconut, hold it at an angle and use the corner of a knife to cut around the top of the coconut shell for easy access. Make one cut, then gently pry open to let the coconut water flow into the pan. Bring to a boil, then simmer for about 30 minutes until the chicken is tender. Adjust the seasoning with soy sauce to taste, then increase the heat to reduce the sauce until slightly thickened.

Serve the roasted chicken in large pieces with bread or shredded with sticky rice. The chicken sauce can be used as a dip for bread or drizzled over sticky rice. The plate of sticky rice below was completely finished by my child.