easy tea-poached chicken with rice

Ingredients

• Servings: 1
• 1 (4 pound) whole chicken
• 1/4 cup kosher salt
• 1 cup short-grain white rice
• 1 cup roasted peanuts
• 1/2 cup chopped dried apricots
• 2 tablespoons sliced fresh ginger
• 8 cups chicken broth
• 8 cups water
• 2 black tea bags
• 1/2 cup soy sauce, or to taste
• 1 pinch kosher salt to taste
• 1 cup chopped cilantro

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 9 hrs 5 mins


• rub chicken with 1/4 cup kosher salt, cover, and refrigerate overnight.
• rinse chicken and pat dry with paper towels.
• mix short-grain rice, peanuts, apricots, and ginger together in a bowl; stuff the rice mixture into the chicken cavity. tie legs together with a piece of kitchen twine.
• pour chicken broth and water into a large soup pot and bring to a boil. place chicken into the boiling mixture, breast side down; drop tea bags into the liquid. reduce heat to low, cover, and simmer chicken for 45 minutes, turning chicken over in the broth after 30 minutes.
• remove chicken from broth, transfer rice stuffing to a bowl, and cut chicken into quarters. discard tea bags; strain broth, reserving any rice. stir in soy sauce to taste and season to taste with salt. serve chicken on a platter garnished with cilantro, with broth and rice stuffing on the side.