Tea-flavored chicken ingredients: chicken, tea, star anise, tsaoko, pepper, nutmeg, clove, sand, etc. Methods: 1. First, slaughter the chicken, clean the internal organs, air dry, stir the salt, monosodium glutamate and white sugar evenly, clean the inside and outside of the chicken, and marinate for about 2 hours; 2. Put tea leaves, star anise, Amomum tsaoko, prickly ash, nutmeg, clove and Amomum villosum into a gauze bag, tie them tightly, put them into a clear water pot, add refined salt, ginger and monosodium glutamate, and cook them with slow fire for 30 minutes as brine; 3. Put the marinated chicken in a marinated pot, cook for 5 minutes on high fire, then simmer for 25 minutes on low fire until the chicken is cooked and tasty, and cook a proper amount of Shaoxing wine in the pot before taking it out; 4. Take a pot, put tea and sugar in it, put a bamboo rack or an iron rack on it, put the cooked chicken on the rack, burn it on a big fire until the tea leaves emit brown-red smoke, smoke it until the chicken is golden yellow, let it cool, put a layer of sesame oil on the chicken, and chop it up and cover it back to its original shape when eating. Features: golden color, rich tea fragrance, fresh and refreshing meat.