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My review
Easy Tea-Poached Chicken With Rice
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Angie Audreys Yumma
"A new way to cook a whole chicken. It's a one-pot meal that's very satisfying and warming."
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Ingredients
9 h 5 m servings 767Original recipe yields 4 servings (1 whole chicken)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Editor's Note:
- The nutrition data for this recipe includes the full amount of kosher salt. Most of the salt is rinsed away and the actual amount of salt consumed will vary.