San Hua Kao Ji Three Flower Roast Chicken Recipes

SAN HUA KAO JI, THREE-FLOWER ROAST CHICKEN

San Hua Kao Ji, Three-Flower Roast Chicken image

This dish is similar to the classic Sichuan tea-smoked duck, which uses Sichuan peppercorn in a gentler way than that usually associated with the cuisine. With very lightly dressed greens, it makes a light summer meal. As a Chinese meal, it is served as a warm or room temperature starter and would pair well with stir-fried greens and plain steamed rice. The chicken has a wonderful delicate texture, thanks to the Chinese poaching technique, which keeps the meat silky and moist.

Provided by Chris Buckley

Categories dinner, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 tablespoons kosher salt
2 tablespoons Chinese rice wine, like liao jiu or Shaoxing
1 tablespoon plus 1 teaspoon red Sichuan peppercorns
1 tablespoon good-quality jasmine tea leaves
1 teaspoon black pepper
1/2 cup coarsely chopped scallion
1 tablespoon coarsely chopped peeled fresh ginger
1 3- to 3 1/2-pound whole chicken
1/2 cup kosher salt
5 dried whole red chile peppers, about 3 inches long
3 tablespoons good-quality jasmine tea leaves
3 whole scallions, coarsely chopped
3 1/4-inch-thick slices ginger
2 whole star anise
6 bay leaves
1/4 cup good-quality jasmine tea leaves
2 whole scallions
2 1/4-inch-thick slices ginger
1 whole star anise
2 bay leaves

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 669 milligrams, Sugar 3 grams, TransFat 0 grams

THREE CUP CHICKEN (SAN BEI JI)

Three Cup Chicken (San Bei Ji) image

This Taiwanese classic Three Cup Chicken recipe gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.

Provided by Cathy Erway

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

½ cup sesame oil
1 (3-inch) piece fresh ginger, peeled and sliced into 12 to 15 thick discs
12 to 15 whole cloves garlic
4 whole scallions, trimmed and cut into 1-inch pieces
2 to 3 small, fresh red chiles, halved or sliced (optional)
2 pounds bone-in chicken legs, thighs and wings, cut into roughly 2-inch pieces (or substitute with whole party wings, or the drumettes and flats of the wings, separated)
1 cup rice wine
½ cup light soy sauce
2 tablespoons sugar
2 cups packed fresh Thai basil leaves
steamed rice, for serving

Steps:

Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.
Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
Stir in the basil and remove from heat. Serve immediately with the rice.

THREE CUP CHICKEN (SAN BEI JI)

Three Cup Chicken (San Bei Ji) image

This is a simple version of a traditional Taiwanese dish. This recipe has been a favorite in my family since my aunt introduced it to us years ago! Prep time includes time to clean the chicken breasts.

Provided by Kree6528

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

8 boneless skinless chicken breast halves
1 cup oil
1 cup soy sauce
1 cup white wine

Steps:

Place chicken in a saucepan.
Pour oil, soy sauce, and wine over chicken; bring to a boil.
Reduce heat; cover and simmer until chicken is tender, approximately 40 minutes.

Nutrition Facts : Calories 416.7, Fat 28.8, SaturatedFat 3.9, Cholesterol 68.4, Sodium 2089.1, Carbohydrate 2.8, Fiber 0.3, Sugar 0.9, Protein 31.1

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