Tea Poached Chicken

Tea Poached Chicken

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
meat thermometer


  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.

Click here for recipe card.