Monday, 17 April 2017

Braised Peanut 焖花生

Though peanut has never been my favourite nut but I do enjoy eating Braised Peanut 焖花生 whenever I dine at a Chinese restaurant.

After a disaster attempt on peanut sweet soup, I wanted to see whether braising peanut will be successful.

Findings: I braised it for 2.5 hours to get the texture that I like.  Braising with chicken broth really enhance the taste of this peanuts.

What you need:

200g shelled raw peanuts
1 star anise
1 medium size cinnamon stick
2 Tbsp of soy sauce
1 Tbsp of oyster sauce
3 tsp of dark soy sauce
3 slices of ginger
80g garlic
5 pieces of rock sugar
3g salt
Pepper to taste
2 cup water 
6 cups chicken broth


Rinsed and soak the peanut over night.  Discard water and rinse again.

In a big pot, add peanut and 2 cups of water and bring to a brisk boil.  Remove.

Dry and reheat the pot, add a little oil and sautee the ginger and star anise until fragrant.

Pour in 6 Cups of water and the rest of the ingredients.

Bring water to a boil and then lower the heat and let it simmer for 1 – 2 hours or until peanut is soft.

Season with soya sauce if needed.

Serve it as side dish with porridge.


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