Ingredients

3 chicken thighs

2 green onions

5 slices of ginger

3 star anise

3 grass fruits

1 piece of cinnamon bark

1 piece of licorice

3 dried chili peppers

1 spoon of cooking wine

2 spoons of light soy sauce

1 spoon of dark soy sauce

An appropriate amount of salt

An appropriate amount of water

50 grams of tea

Production process

1. Clean and drain the chicken legs and set aside.

2. Cut the green onion and ginger into shreds, remove the stems of the dried chili pepper and tear it in half, and set aside the tea leaves.

3. Heat a dry pot, add tea leaves and stir-fry until fragrant, then pour it into a bowl and set aside.

4. Put oil in the pot, heat the pot, add chicken legs and fry until golden brown on both sides, remove and set aside.

5. Add a small amount of oil to the hot pan, add onion and ginger and stir-fry until fragrant. Add dried chili pepper, star anise, grass fruit, cinnamon and licorice and stir-fry until fragrant.

6. Add chicken legs and mixed tea leaves, pour in appropriate amount of water, add cooking wine, light soy sauce, dark soy sauce, and appropriate amount of salt.

7. Bring to a boil, then turn to low heat and simmer for 40 minutes, turning the chicken during the process, until the soup dries up and becomes thick.

Tips

1. The stewing time varies according to different firepower. You can increase or decrease the time according to the actual situation.

2. The quality and type of tea are different, and the taste of the stewed tea-flavored chicken is also different. You can choose different teas according to your personal taste.