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Ingredients :
Chinese tea, Radix Angelicae Sinensis, Radix Glycyrrhizae, Fructus Anisi, Sucrose, Rhizoma Liguatici Chuanxiong, Fructus Foeniculi, Citrus Reticulata Blanco, Cortex Cinnamomi, Rhizoma Dioscoreae, Fructus Piperis Nigri
Preparation and Seasoning :
1 Packet (2 sachets) of Tea Leaf Egg herbs & spices
5-20 chicken eggs
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon salt
Method :
Boil the eggs in a saucepot, then drain and gently crack the eggshells.
Return the cracked eggs to the saucepot, adding enough water to cover them.
Add the tea leaf egg herbs & spices, along with the soy sauce and salt.
Bring the mixture to a boil, then reduce the heat and let it simmer for at least 2 hours, allowing the herbs' flavor to seep into the eggs.
Remove the shells before serving. Best enjoyed hot.
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