1. Cut the chicken thighs into pieces and blanch them in boiling water to remove blood.Scum out and set aside for use;2. Heat oil in a pot until it reaches 60% hot, add the chicken pieces, stir-fry over medium heat for a little while, then add scallions, ginger, and garlic, stir-frying to release their aroma, adding soy sauce, salt, cooking wine, sugar, walnuts, Chinese prickly ash seeds, and star anise slices, mixing well;

3. Add sufficient hot water to cover the chicken pieces, simmer over medium heat for about 20 minutes, then reduce to a small flame until the broth is nearly gone.TipsShandong people prefer stronger flavors when cooking and often use more soy sauce; adjust the amount of sauce and salt according to personal taste. Sweet bean sauce can be omitted if preferred.Walnuts peeling tip: Walnuts bought should be spread out in a sunny spot for a few days before peeling, making it easier to remove the hard shell.Then soak the light brown inner layer of skin in boiling water and easily peel it off.

Add hot water to cover the chicken pieces, simmer over medium heat for about 20 minutes until the broth is reduced.