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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 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 Tbsp. 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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