Heat oven to 200°C/Gas Mark 6. Put the chicken thighs on a baking sheet, drizzle over 1 tablespon of oil then rub the 5 spice powder into the meat. Cook for 1 hour. Remove from the oven and allow to rest for 10 minutes, use a fork to pull the meat from the bones then set aside.
To assemble the salad, mix the cucumber, beansprouts and spring onions,lay on a platter then top with the crispy skinned chicken. To make the dressing mix the remainign oil, hoi sin and soy sauce, serve spooned on top of the fresh veg and warm, meltingly tender chicken.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.