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