Beggar's Chicken

Remove giblets from chicken and reserve for another use. Rinse chicken and pat dry with paper toweling. Place chicken on large piece of greased extra wide, heavy-duty aluminum foil. Rub or brush the oil completely over chicken. Pull skin at neck and under chicken and secure with small skewer. Tuck wing tips under chicken.

Combine soy sauce, sherry, sugar, five-spice powder, onions and ginger. Pour mixture into cavity of chicken, tilt chicken up so liquid does not run out of cavity. Secure tail end with small skewers. Wrap foil around chicken, sealing securely.

Combine flour and salt in bowl. Gradually mix in enough water to make a firm dough (this dough is not to be eaten). Roll out dough on lightly floured surface until about 1/4-inch thick (dough must be large enough to completely cover chicken).

Place foil-wrapped chicken onto center of dough. Fold dough over chicken, pressing edges and ends together to seal. Place chicken in well-greased, 13-by-9-by-2-inch baking pan.

Bake chicken in a preheated 450 degrees F oven for 1 hour.

Reduce heat to 300 degrees F. Bake 2 1/2 hours longer.

Remove chicken from oven. Using mallet or hammer, break pastry. Remove chicken from pastry and place on serving plate. Carefully remove foil and skewers.