| 1 | | Whole chicken; 3 to 3 1/4 pounds, cleaned, fat and membranes removed |
| | MARINADE |
| 3 | tb | Whiskey or spirits (Ng Ga Pei, a bottled potent grain spirit from China) |
| 1 | | Cinnamon stick; broken into 4 pieces |
| 2 | | Pieces of star anise |
| 1 | ts | Salt |
| 2 1/2 | ts | Sugar |
| 1 | pn | White pepper |
| 2 | ts | Peanut oil |
| | STUFFING |
| 2 1/2 | ts | Peanut oil |
| 1 1/2 | c | Diced onions |
| 6 | | Chinese black mushrooms; soaked for 30 minutes in hot water, stems discarded, caps cut into 1/2-inch dice |
| 1 | oz | Preserved mustard; washed 3 to 4 times, leaves opened and rinsed, finely sliced |
| 2 | ts | Shao-Hsing wine or sherry |
| 1 | ts | Sesame oil |
| 1/2 | ts | Five-spice seasoning |
| 1/2 | ts | Salt |
| 2 | ts | Sugar |
| 1 | pn | White pepper |
| | DOUGH |
| 4 | c | Unbleached flour |
| 1 3/4 | c | Hot water |
| 2 | ts | Peanut oil |
| 2 | lg | Lotus leaves; soaked in hot water for 20 minutes until |
| | Softened |
| 2 | | Feet heavy duty foil |
