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* (Ng Ga Pei, a bottled potent grain spirit from China)
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To prepare the chicken, combine marinade ingredients and rub outside and inside of the chicken with it.
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Place in a dish and set aside.
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To prepare stuffing, heat wok over high heat for 30 seconds.
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Add in peanut oil and coat wok.
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When a wisp of white smoke appears, add in onions and cook till soft, about 1 1/2 min.
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Add in mushrooms and preserved mustard and mix well.
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Add in wine and mix.
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Add in sesame oil, five-spice seasoning, salt, sugar, and pepper and stir to mix well.
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Remove from heat, transfer to a bowl and allow to cold.
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To prepare dough, place flour on a work surface and make a well in the center.
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Add in warm water slowly with one hand, mix with the other.
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When water is absorbed, knead till a dough forms.
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Coat your hands with peanut oil and rub dough, with some pressure, to coat it.
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Rub hands over work surface as well.
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Flatten the dough till it is large sufficient to wrap the chicken.
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Stuff the chicken with the prepared stuffing, packing it loosely in the cavity.
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Close neck and tail openings with skewers.
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Wrap the chicken completely in the lotus leaves, overlapping if necessary.
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Place wrapped chicken in center of flattened dough and wrap the chicken, sealing the edges with the fingers.
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Spread out the foil and place the chicken on it, breast side up.
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Fold foil around the chicken, closing it.
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Preheat oven to 350 degrees for 15 min.
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Place chicken in a roasting pan and bake for 3 1/2 hrs at 325 degrees.
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Remove from oven, allow to rest for 10 min.
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Remove foil, cut the hardened dough with kitchen shears and peel it back, cut lotus leaves and peel away, cut chicken skin and peel which back.
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The chicken is soft, falls away from the bone, and is best served by scooping the meat and the stuffing together to serve.
