Chinese Tea Eggs and Soy Sauce-Poached Chicken Recipe by Wen-Jay Ying | Yummly

Chinese Tea Eggs and Soy Sauce-Poached Chicken

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The broth for these overnight tea eggs serves a double duty: infusing the eggs with tea and spice while you sleep, then as a flavorful braising liquid for the chicken on the next day. Watch the video to learn how to make this holiday street treat as Wen-Jay cracks some eggs and jokes. This recipe is two in one—the chicken and the tea eggs—and that's not an inside yolk.


  • 6 large eggs
  • 4 cups water
  • 2/3 cup soy sauce
  • 8 star anise
  • 4 bags green tea (or black tea)
  • 1 navel orange (for the peel)
  • 1 cinnamon stick (optional)
  • ice
  • 1 large scallion (for chicken)
  • 3 inches fresh ginger (piece)
  • 3 tablespoons vegetable oil (such as olive, grapeseed, or avocado)
  • 1 organic pasture-raised chicken (3-4 lb. chicken, at room temperature)
  • broth (1-2 batches more of the tea & soy sauce broth, can add water or chicken stock to top it off)
  • 2 scallions (for serving)
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