Clean the chicken thoroughly, inside and out.

Rub half of the salt all over the chicken, ensuring it's well seasoned.

Preheat oven to 220°C (428°F).

In a pot, combine tong sum, dong quai, kei chee, dried longan flesh, remaining salt, and 1 cup of water.

Add 1 tablespoon of Chinese wine to the herb mixture.

Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to infuse the flavors.

Prepare a dough by mixing plain flour with water until it forms a pliable consistency.

Place the chicken in the center of a large piece of aluminium foil.

Pour the herb and wine mixture over the chicken.

Wrap the chicken securely in the aluminium foil, creating a parcel.

Enclose the foil-wrapped chicken completely with the dough, ensuring it's well sealed.

Knead the dough edges to create a secure crust.

Place the dough-covered chicken on a baking sheet.

Bake in the preheated oven for 2 hours.

Once baked, use a pestle or kitchen chopper to break open the flour dough crust.

Carefully open the foil to avoid burns from escaping steam.

Transfer the chicken and gravy into a serving dish.

Drizzle the remaining Chinese wine over the chicken.

Serve immediately with a salad or plain steamed rice and a stir-fried vegetable dish.