Soak the Dried Lotus Leaves and Dried Shiitake Mushrooms in warm water (Water) for 30–45 minutes, until pliable; drain the lotus leaves and reserve the mushroom soaking liquid for later if desired.
In a bowl, whisk together 3 tablespoons Shaoxing Wine, 2 tablespoons Light Soy Sauce, 1 tablespoon Dark Soy Sauce, 1 teaspoon Chinese Five-Spice Powder, 1 tablespoon Granulated Sugar, 1 teaspoon Fine Salt, 1/2 teaspoon Ground White Pepper, and 1 teaspoon Sesame Oil. Stir in 3 minced cloves Garlic and 1 tablespoon grated Ginger to make the marinade.
Pat the Whole Chicken dry, then rub the marinade all over the chicken and inside the cavity. Let it marinate for at least 1 hour in the refrigerator (overnight for deeper flavor).
While the chicken marinates, make the stuffing: heat 1–2 tablespoons Peanut Oil in a skillet over medium heat. Add 2 sliced Scallions, 1 minced clove Garlic and a small thumb of sliced Ginger; sauté until fragrant.
Add the rehydrated and chopped Dried Shiitake Mushrooms, diced Jinhua Ham, sliced Bamboo Shoots and chopped Water Chestnuts. Stir-fry briefly, splash with 1 tablespoon Shaoxing Wine and 1 teaspoon Light Soy Sauce to deglaze, then taste and adjust seasoning. Remove from heat and let cool.
Stuff the cooled filling into the cavity of the marinated Whole Chicken and truss the legs and wings so the bird holds its shape.
Optional: sear the stuffed chicken in a hot skillet with a little Peanut Oil to brown the skin all over—this adds color but can be skipped if you prefer to proceed directly to wrapping.
Lay out the softened Dried Lotus Leaves overlapping on a work surface. Place the chicken in the center and wrap the leaves snugly around the bird, then tie or secure with kitchen twine.
Make a sealing dough: in a bowl combine 2 cups All-Purpose Flour with 1 teaspoon Fine Salt and gradually add about 3/4 cup warm Water until you form a firm, pliable dough (you want a thick paste/dough that will harden to form a seal). Roll or pat the dough into a sheet large enough to encase the lotus-wrapped chicken, then completely enclose the chicken in the dough, sealing all seams.
Place the dough-sealed chicken on a baking tray and bake in a preheated oven at 190°C (375°F) for 1½–2 hours, or until the internal temperature of the thickest part of the thigh reaches about 75°C (165°F) and the juices run clear. Alternatively, steam the parcel for 2–2½ hours.
Allow the sealed chicken to rest 10–15 minutes after cooking. Crack open the hardened dough and peel away the lotus leaves to reveal the fragrant, tender chicken. Carve and serve immediately, spooning any juices over the slices.
