Lemongrass Tea Poached Chicken with Herb Rice
Tender chicken gently poached in a fragrant lemongrass tea broth with ginger and garlic, served over fresh herb rice for a light, aromatic meal.
Lemongrass tea makes a wonderfully fragrant poaching liquid. Brewed strong and combined with ginger, garlic, and a splash of fish sauce, it gently cooks the chicken while infusing it with a clean, citrusy aroma that feels distinctly Southeast Asian.
Poaching keeps the chicken silky and moist rather than dry. Because lemongrass is caffeine-free and delicate, it adds brightness without bitterness, letting the natural flavor of the chicken come through alongside the herbal lift.
The same lemongrass broth doubles as a light sauce. After poaching, reduce a little of the liquid and spoon it over the sliced chicken and herb rice—nothing goes to waste and every component carries that signature lemony fragrance.
Serve with fresh herbs and lime for a complete, balanced plate. It is a quick, weeknight-friendly meal that tastes fresh and aromatic, and it pairs perfectly with another warm cup of lemongrass tea on the side.
Ingredients
- 4 boneless chicken breasts or thighs
- 4 cups strong lemongrass tea (4 tbsp dried lemongrass or 5 tea bags in 4 cups water)
- 1-inch piece fresh ginger, sliced
- 3 cloves garlic, smashed
- 1 tbsp fish sauce (or soy sauce)
- 1 tsp sugar
- 2 cups cooked jasmine rice
- 1/2 cup chopped fresh cilantro and mint
- 2 green onions, sliced
- 1 lime, cut into wedges
- Salt to taste
How to make it
- 1Brew the lemongrass tea strong and pour into a wide saucepan. Add ginger, garlic, fish sauce, and sugar, then bring to a gentle simmer.
- 2Lower in the chicken pieces, making sure they are submerged. Poach over low heat for 12–15 minutes until just cooked through (75°C / 165°F internal).
- 3Remove the chicken and rest 5 minutes, then slice. Meanwhile, reduce 1 cup of the poaching broth over medium heat until slightly concentrated.
- 4Toss the warm jasmine rice with chopped cilantro, mint, and green onions.
- 5Plate the herb rice, top with sliced chicken, and spoon over the reduced lemongrass broth.
- 6Finish with a squeeze of lime and a little salt to taste. Serve warm.
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