Debone the chicken's thighs and wings. (Optional step that will make chicken more compact)
Season the chicken with 2/3 of the seasoning for 30 minutes.
Mix the stuffing and season with 1/3 of the seasoning.
Stuff the chicken.
Put the chicken into a cooking bag, then tie and secure. If you don't have a cooking bag, use a large or several pieces of parchment paper. Wrap many times to make sure you seal off the chicken.
Cover the cooking bag with a large piece of lotus leaf, tie securely. If you cannot find lotus leaves, just use foil.
Mix the flour and water together to form a smooth covering dough.
Roll out the covering dough and cover the whole chicken with this covering.
Bake the chicken at 230C for 1 hour. Then lower the temperature to 160C and bake another 45 minutes.
When done, remove from the oven, and cool off for at least 15 minutes.
Saw or knock with a hammer, and remove the top of the outer covering. Be careful not to affect the chicken if possible, and preferably do not remove all of the covering because it serves as a bowl for the essence from the chicken.
Serve with rice and a salad or any kind of vegetable dishes.