Tea Poached Chicken Recipe

Name: Tea Poached Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2L (8 cups) water; 2 whole star anise; 60g (1/3 cup, lightly packed) brown sugar; 4 good-quality black tea bags, such as orange pekoe; 6 small (about 1.2kg) chicken breast fillets, trimmed; 750ml (3 cups) water, extra; 430g (2 cups) sushi rice; 80ml (1/3 cup) sushi seasoning; 2 1/2 tablespoons soy sauce; 2 teaspoons sesame oil; 2 bunches asparagus, steamed, halved; 120g mixed baby Asian salad leaves; Toasted sesame seeds, to serve

Servings: persons

2L (8 cups) water
2 whole star anise
60g (1/3 cup, lightly packed) brown sugar
4 good-quality black tea bags, such as orange pekoe
6 small (about 1.2kg) chicken breast fillets, trimmed
750ml (3 cups) water, extra
430g (2 cups) sushi rice
80ml (1/3 cup) sushi seasoning
2 1/2 tablespoons soy sauce
2 teaspoons sesame oil
2 bunches asparagus, steamed, halved
120g mixed baby Asian salad leaves
Toasted sesame seeds, to serve

1
Step 1
2
Bring water, star anise and half the sugar to boil in a deep frying pan over medium heat. Season. Add tea bags. Set aside for 10 minutes to infuse. Discard tea bags. Bring to boil over medium heat. Reduce heat to low. Add chicken. Simmer, turning once, for 15 minutes. Transfer to a plate, reserving 2 tablespoons liquid. Set aside for 10 minutes to rest.
3
Step 2
4
Bring the extra water to boil in a saucepan over high heat. Add rice. Cover. Reduce heat to low. Cook for 15 minutes or until tender. Set aside, covered, for 10 minutes. Use a fork to fold in the sushi seasoning.
5
Step 3
6
Meanwhile, combine soy sauce, sesame oil, reserved poaching liquid and remaining sugar in a small jug.
7
Step 4
8
Thickly slice the chicken. Serve with rice, asparagus and salad leaves. Drizzle over the dressing and sprinkle the sesame seeds.

677

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2L (8 cups) water, 2 whole star anise, 60g (1/3 cup, lightly packed) brown sugar, 4 good-quality black tea bags, such as orange pekoe, and more.

Yes, Tea Poached Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tea Poached Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions