Gong Mei Tea-Poached Chicken with Scallion Rice
Whole chicken thighs gently poached in a Gong Mei white tea broth, served over scallion rice — a simple, fragrant dish that lets the tea's fruity depth shine.
Poaching is one of the best ways to use Gong Mei's fuller body in cooking. Unlike the delicate Silver Needle, Gong Mei's bolder, fruitier character holds up to a long, gentle simmer without disappearing, infusing the chicken with a subtle honeyed, woody depth.
The key is brewing the tea strong but not bitter — a generous amount of leaf steeped just below boiling for a few minutes, then used as the poaching liquid along with aromatics like ginger and scallion. This builds layers of flavor without any heavy sauce.
Poaching chicken low and slow keeps the meat tender and the broth clear. The leftover tea-infused poaching liquid is worth keeping — strain it and use it to cook the rice, doubling down on Gong Mei's flavor throughout the dish.
Serve the sliced chicken over the scallion rice with a drizzle of sesame oil and soy, and a side of quick-pickled cucumber for crunch. It is a light, balanced meal that showcases how Gong Mei behaves more like a savory cooking tea than a delicate one.
Ingredients
- 1.5 lbs (700g) boneless chicken thighs
- 4 cups water
- 3 tbsp loose-leaf Gong Mei tea (or 4 tea bags)
- 3 slices fresh ginger
- 2 scallions, whole, plus 2 finely sliced for garnish
- 2 cups jasmine or short-grain rice
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp salt
- 1 Persian cucumber, thinly sliced (for quick pickle)
- 1 tbsp rice vinegar
- 1 tsp sugar
How to make it
- 1Bring 4 cups water to just below a boil. Add Gong Mei tea leaves, ginger slices, and whole scallions. Steep 5 minutes, then strain, reserving the liquid.
- 2Return 3 cups of the tea broth to a pot, add chicken thighs and salt, and bring to a gentle simmer (not a boil). Poach uncovered for 18–20 minutes until cooked through.
- 3While the chicken poaches, cook the rice using 1 cup of the remaining tea broth plus enough water to meet your rice cooker's normal ratio.
- 4Quick-pickle the cucumber: toss slices with rice vinegar and sugar, set aside for 10 minutes.
- 5Remove chicken, let rest 5 minutes, then slice. Serve over the tea-cooked rice, drizzled with soy sauce and sesame oil, topped with sliced scallions and the quick-pickled cucumber.
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