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Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce
SERIOUS EATS24Ingredients
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup plain flour (unbleached)
- 1/2 cup self rising cake flour
- 1 1/2 tsp. active dry yeast
- 1 1/2 tsp. sugar
- 1/8 tsp. fine sea salt
- 1/2 cup warm water (around 150°F)
- 1 tsp. vegetable oil (plus more for brushing the dough)
- 1 lb. roast chicken (sliced, preferably Tea-Brined Roast Chicken, recipe follows, white and/or dark meat, preferably with skin)
- 2 Tbsp. hoisin sauce
- 1 Tbsp. Sriracha sauce
- 1 cucumber (medium, thinly sliced crosswise)
- 6 scallions (julienned or thinly sliced on a long diagonal, you might have some leftover)
- 8 cups water
- 1 orange
- 1/3 cup lapsang souchong (loose, or Russian Caravan tea, or 12 teabags)
- 5 whole cloves
- 2 cinnamon sticks
- 2 whole star anise (pods)
- 1 tsp. whole black peppercorns
- 1 tsp. fennel seeds
- 3 slices fresh ginger (each about 1 1/2 inches long and 1/8 inch thick)
- 1/2 cup sea salt (or kosher)
- 1/4 cup dark brown sugar (packed)
- 4 lb. whole chicken (1)
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