FationateFoodBelly • Easy Recipes

Ingredients

• 4 chicken thighs (skin-on)
• 1 tsp five spice poweder
• 2 bay leaves
• 1 cinnamon stick
• 2 star anise
• 2 tbsp Sichuan peppercorns
• 1 cup loose tea leaves
• 1 tbsp sugar
• Salt and pepper, to taste
• Cooking oil

Instructions

1. Pat the chicken thighs dry and season both sides with salt and pepper and five spice powder.
2. Heat a pan over medium heat with a little cooking oil. Sear the chicken thighs until the skin is crispy and the internal temperature reaches 165°F (74°C). Remove and set aside.
3. On a sheet of parchment paper, combine bay leaves, cinnamon stick, star anise, Sichuan peppercorns, tea leaves, and sugar.
4. Place the spice mixture in the bottom of a wok and set a grill rack over it.
5. Arrange the seared chicken thighs on the rack.
6. Cover the wok and cook over medium heat for about 10 minutes to infuse the smoke flavor. Lower the heat and continue cooking for another 5 minutes.
7. Remove the chicken from the wok, slice into strips, and serve warm with rice.