Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2335.4 Kcal (9778 kJ) | ||
| Calories from fat | 1249.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 138.83g | 214% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 21773.31mg | 907% | |
| Potassium | 4427.82mg | 94% | |
| Total Carbs | 130.87g | 44% | |
| Sugars | 37.73g | 151% | |
| Dietary Fiber | 19.04g | 76% | |
| Protein | 128g | 256% | |
| Vitamin C | 150.8mg | 251% | |
| Iron | 16.9mg | 94% | |
| Calcium | 541.2mg | 54% | |
| Amount Per 100 g | |||
| Calories | 48.89 Kcal (205 kJ) | ||
| Calories from fat | 26.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 214% | |
|---|---|---|---|
| Cholesterol | 8.55mg | 136% | |
| Sodium | 455.85mg | 907% | |
| Potassium | 92.7mg | 94% | |
| Total Carbs | 2.74g | 44% | |
| Sugars | 0.79g | 151% | |
| Dietary Fiber | 0.4g | 76% | |
| Protein | 2.68g | 256% | |
| Vitamin C | 3.2mg | 251% | |
| Iron | 0.4mg | 94% | |
| Calcium | 11.3mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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