As plain as poached chicken looks, it’s actually not the easiest to make. I speak from experience, having made one too many rubbery versions of this kitchen staple.
To poach chicken, you definitely need a meat thermometer. This helps you to measure the internal temperature in the thickest part of the breast so that it isn’t over or undercooked.
Here, tea is used as an aromatic to flavor the poaching liquid. This recipe is very versatile and can be used with a variety of teas depending on how you end up enjoying the chicken.
You can use either loose or bagged tea for this recipe, but I definitely prefer the bagged variety because it makes for an easy clean-up. If you prefer using loose leaf, place the dry tea into filter bags or tie loosely into a piece of cheesecloth as you would for a bouquet garni.
Choose the tea you poach with depending on what other flavors or ingredients you plan on combining with the chicken. Sliced, shredded, diced or crumbled (the best variation for tea sandwiches!), this moist and flavorful Tea Poached Chicken is super convenient to have around for all your culinary creations.
Makes 2-3 chicken breasts.
|- 2-3 boneless chicken breasts|
|- 4 tea bags or 1 Tbsp loose leaf tea (I used Yamamotoyama’s Sencha here)|
|- 3 green onions, cut into 1″ pieces|
|- 3-4 slices of ginger|
|- 2 Tbsp salt|
|- 2 tsp black peppercorns|
pot or saucepan
1. Place chicken breasts in a pot, then add 4 cups of cold water to cover. Add the green onions, ginger, salt and pepper. Add the tea leaves in.
2. Set the heat on medium. Let the water come to a simmer (not a boil). Continue to let simmer for 10 minutes, then remove the tea bags. Let simmer another 10-15 minutes for a total simmer time of 20 minutes, until the internal temperature of the chicken breasts is 165 degrees F.
3. Remove the chicken breasts from the heat and let cool to room temperature before shredding, dicing, or slicing.