San Hua Kao Ji, Three-Flower Roast Chicken
- Total Time
- 3 hours, plus 10 hours' marinating
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons kosher salt
- 2tablespoons Chinese rice wine, like liao jiu or Shaoxing
- 1tablespoon plus 1 teaspoon red Sichuan peppercorns
- 1tablespoon good-quality jasmine tea leaves
- 1teaspoon black pepper
- ½cup coarsely chopped scallion
- 1tablespoon coarsely chopped peeled fresh ginger
- 13- to 3½-pound whole chicken
- ½cup kosher salt
- 5dried whole red chile peppers, about 3 inches long
- 3tablespoons good-quality jasmine tea leaves
- 3whole scallions, coarsely chopped
- 3¼-inch-thick slices ginger
- 2whole star anise
- 6bay leaves
- ¼cup good-quality jasmine tea leaves
- 2whole scallions
- 2¼-inch-thick slices ginger
- 1whole star anise
- 2bay leaves
For the Marinating
For the Poaching
For the Stuffing
Nutritional analysis per serving (8 servings)
329 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 25 grams protein; 667 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate the chicken: Combine all marinade ingredients in a blender or food processor and pulse into a coarse paste. Wash chicken and pat dry, then prick the thick part of the breast, legs and thighs with a sharp fork. Rub cavity and skin with paste; put chicken in a resealable bag and let rest about 10 hours or overnight.
- Step 2
Poach the chicken: Combine all the poaching seasonings with 3 quarts water and bring to a boil in a 5-quart heavy pot. Add chicken, breast side down, and reduce heat to a simmer. Cook, covered, 15 minutes. Turn off heat and let chicken stand, covered, for 30 minutes. Turn chicken over, cover it again and let stand another 15 minutes. Remove chicken from pot and let it drain. Allow to cool slightly.
- Step 3
Heat oven to 400 degrees. Steep tea leaves in hot, but not boiling water (about 180 degrees) about 3 minutes. Drain, reserving wet leaves. Stuff chicken with half the leaves and the remaining ingredients. Coat chicken with remaining leaves. Discard tea.
- Step 4
Loosely wrap chicken with a large piece of foil and set it on a baking sheet. Poke 4 to 5 small holes in foil to allow steam to escape and liquid to drain.
- Step 5
Bake chicken 30 minutes on the middle rack, then remove from oven, discard foil and drain any liquid. Return chicken to baking pan, breast side up, and bake until dark brown, 45 minutes to an hour. Cool slightly, then gently pull chicken meat in coarse strips. Discard skin, bones and stuffing. Serve chicken warm or cool with some of tea leaves.
Private Notes
Comments
By "1 Tablespoon Jasmine tea", I assume that you mean the dried tea leaves. But might you possibly mean the liquid tea, after steeping?
The author means loose tea leaves.
It would be nice if authors could specify the type of "chile pepper," rather than referring to it as if it were a generic term -- like "ginger" or "scallions." The "chile pepper's" length is not much of a help.
Tasty! But the chicken did come out a little dry. After poaching the chicken, it was almost falling apart, skin torn, be careful taking it out. The poaching liquid tasted incredible (maybe I wasn't supposed to taste it...placing raw chicken in there but it seem cooked through). Someday I may try to make chicken broth with those aromatics. My chicken dark browned in the oven only after 30 minutes. Wonderful smoked tea taste, my family added it to soup. Bones with brown bits were fun to chew on
Wonderful recipe. However, I was a little skeptical of the cooking time. So I cut the poaching by 15 min. I roasted under the foil for 15 min instead of 30 and a final roast for 10 min and then a final 5 min under the broiler to brown. Came out looking and tasting great, but perhaps a tad dry.
This is worth trying again. Maybe cut out the foil phase and just in the oven to brown.
Wonderful recipe. However, I was a little skeptical of the cooking time. So I cut the poaching by 15 min. I roasted under the foil for 15 min instead of 30 and a final roast for 10 min and then a final 5 min under the broiler to brown. Came out looking and tasting great, but perhaps a tad dry.
This is worth trying again. Maybe cut out the foil phase and just in the oven to brown.