Easy Tea-Poached Chicken With Rice

In this Asian-inspired recipe, a whole chicken is rubbed with salt and chilled overnight, then stuffed with rice, peanuts, and dried apricots. The stuffed chicken is simmered in tea-scented broth. Serve the chicken with the stuffing and broth on the side.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 767 Calories

Ingredients

• 8 cups water
• 8 cups chicken broth
• 1 (4 pound) whole chicken
• 1 cup roasted peanuts
• ¼ cup kosher salt
• ½ cup chopped dried apricots
• 2 black tea bags
• ½ cup soy sauce, or to taste
• 1 cup chopped cilantro
• 1 pinch kosher salt to taste
• 1 cup short-grain white rice
• 2 tablespoons sliced fresh ginger

Recipe Instructions

Step 1

Rub chicken with 1/4 cup kosher salt, cover, and refrigerate overnight.

Step 2

Rinse chicken and pat dry with paper towels.

Step 3

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.

Step 4

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.

Step 5

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.