Made for picnic...1.8kg chicken marinated overnight in soy sauce, chinese five spice powder and shaoxing rice wine, chicken stuffed with chopped pre-cooked lap ceung (chinese sausage), spring onions. Normally would wrap chicken in pottery clay but didn't have any on hand so used 1kg salt + 600gm flour + ~500g water for the crust. Baked 30 mins at 180c then 3 hrs at 160c.
