Remove all fat from the chicken, but leave the skin on. Then rub in the spices as usual (you can also season your chicken with your own mixture, the better it will taste afterwards).
Put some fat in a casserole with a lid and sear the chicken in it. Then reduce the heat as if for steaming and add the grapes. Then cover the pot with the lid and let it steam covered for approx. 40 minutes. Check from time to time so that nothing burns and add the water gradually. The grapes burst in time and also release their juice as a sauce. Now pour in the soy sauce. If there is not enough sauce in the pot for your taste, fill it up with water if you feel like it. You can now bind the sauce with a dark sauce thickener and season to taste with five-spice powder.
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