When you go to Chinese Restaurants in Southeast Asia, mainly Singapore and Malaysia I believe, they will bring you this wonderful Chinese Braised Peanuts after you order the dishes. It’s almost like when you go to Italian restaurants, they will bring you their house breads. When you go to Mexican restaurants, they will bring you their chips.
The problem with me and peanuts is that I can’t stop eating them. Any kind of peanuts. Of course peanuts are calorie-pack and I always try to go “easy” on them, but only God knows how that goes.
The Chinese Braised Peanuts are very easy to make. They are slowly stewed with wonderful fragrant Chinese herb like Dong Quay and other spices like Cinnamon and star anise. Some people put orange peel in as well, but I didn’t. This wonderful braised peanuts are great with a bowl of porridge/congee. You can also use it for fillings of Fung Gow/Pork and Peanut Dumplings, which is the main reason I made this. The peanuts taste a bit sweet and really fragrant thanks to all the spices and Dong Quay.
- 7 oz (200 g)of shelled raw peanuts
- 1 tumb size Dong Quay
- 1 star anise
- 1 medium size cinnamon stick
- 1 tsp of minced garlic
- 2 Tbsp of soy sauce
- 1 Tbsp of oyster sauce
- 3 tsp of dark soy sauce
- 5 pieces of rock sugar
- Salt & Pepper to taste
- 6 C of water
- Soak the peanut over night with clean water and discard the water the next day
- In a big pot, 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. Cover with a lid. This may take about 1-2 hours. It is done when the peanuts has really softened and absorb all the wonderful flavor from the spices and herbs
- Serve it as side dish with porridge or anything you like, or just eat it as it is