Chinese Soy & Spice Braised Peanuts 水煮五香花生
We made our own version of Chinese Soy & Spice Braised Peanuts 水煮五香花生. Easy to make but oh man so yummy to nom, nom on, these cooked til soft and savory peanuts are soaked through and through with the most delicious Chinese spice flavored soy braising sauce. Nom, nom, indeed...
- Prep time
- 2 min
- Cook time
- 1 hr 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 28 oz raw peanuts, 800g
- 1/3 cup light soy sauce
- 1 tbsp dark soy sauce
- 1 liter water, plus extra as needed
- 2 star anise 八角
- 1 tsp Sichuan peppers 花椒
- 1 cinnamon stick
- 8 cloves
- 1 chenpi dried tangerine peel 陳皮
- 3 pieces dried licorice root 甘草
- 3 Chinese black cardomoms 草果
- 2 tsp five spice powder 五香粉 (use only if not adding above spices)
- 3-4 pieces rock sugar, to taste
- boiled water, if needed
Instructions
- 1
Put peanuts, soy sauce, water (enough to cover the nuts by an inch), star anise, sichuan peppers, cinnamon stick, cloves, chenpi, licorice root, cardamoms and 2 pieces of rock sugar in a large pot. If not using actual spices add 2 tsp five spice powder instead.
- 2
Heat over high heat until boiling and then turn down to medium low heat and let simmer for 1 1/2 hour. Keep an eye on the water level and add water if the level goes below that of the peanuts. Towards the end of boiling taste the braising liquid and add rock sugar if needed.
- 3
If you would like to chew on the shells and have softer peanuts, further cook the peanuts at a low simmer for an extra 1-2 hours.
- 4
When peanuts are cooked to your desire, sample the braising liquid and add boiled water to dilute to taste if necessary.
- 5
Let the peanuts cool to room temperature and then chill in the fridge before serving. If not serving right away store covered in the braising liquid in the fridge for up to a week. Enjoy the nuttiness!