Chinese Roast Chicken Buns With Scallions And Spicy Hoisin Sauce

Ingredients

• 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