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Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce
http://www.seriouseats.com/recipes/2011/03/chinese-roast-chicken-b...
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Ingredients
categorized
original
1 cup unbleached plain flour
1/2 cup self-rising (cake) flour
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1/8 teaspoon fine sea salt
1/2 cup warm water (around 150°F)
1 teaspoon vegetable oil, plus more for brushing the dough
1 pound sliced roast chicken, preferably Tea-Brined Roast Chicken (recipe follows), white and/or dark meat, preferably with skin
2 tablespoons hoisin sauce
1 tablespoon Sriracha sauce
1 medium cucumber, thinly sliced crosswise
5 to 6 scallions, julienned or thinly sliced on a long diagonal (you might have some leftover)
For the Tea-Brined Roast Chicken:
8 cups water
1 orange
1/3 cup loose Lapsang Souchong or Russian Caravan tea, or 12 teabags
5 whole cloves
2 cinnamon sticks
2 whole star anise pods
1 teaspoon whole black peppercorns
1 teaspoon fennel seeds
3 slices fresh ginger (each about 1 1/2 inches long and 1/8 inch thick)
1/2 cup kosher or sea salt
1/4 cup packed dark brown sugar
1 (4-pound) whole chicken
Ingredients
categorized
original
Produce
Cucumber, medium
(
1
)
Ginger, fresh
(
3
slices
)
Loose lapsang souchong or russian caravan tea
(
1/3
cup
)
Orange
(
1
)
Scallions
(
5
)
Meat
(4-pound) whole chicken, whole
(
1
)
Chicken, roast
(
1
pound
)
Condiments
Hoisin sauce
(
2
tablespoons
)
Sriracha sauce
(
1
tablespoon
)
Cooking & Baking
Active dry yeast
(
1 1/2
teaspoons
)
Brown sugar, packed dark
(
1/4
cup
)
Cinnamon sticks
(
2
)
Cloves, whole
(
5
)
Fennel seeds
(
1
teaspoon
)
Kosher or sea salt
(
1/2
cup
)
Peppercorns, whole black
(
1
teaspoon
)
Plain flour, unbleached
(
1
cup
)
Sea salt, fine
(
1/8
teaspoon
)
Star anise pods, whole
(
2
)
Sugar
(
1 1/2
teaspoons
)
Vegetable oil
(
1
teaspoon
)
Drinks
Water
(
8 1/2
cup
)
Other
1/2 cup self-rising (cake) flour
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
41.4
Rating
1-100
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Tweets
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Recipe Stats
Published March 4, 2011 (1 year ago).
39 people saved this recipe.
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