Savory Five Spice Braised Peanuts

Summer memories can come in the most delicious forms, can’t they? This recipe brings back a delightful one: the joyous discovery of a street vendor selling fresh peanuts right outside the neighborhood, just perfect for enjoying on a warm day. Inspired by that simple pleasure, I decided to try braising some fresh peanuts, and the result was wonderfully aromatic and satisfying. This dish, known as ‘Lu Hua Sheng’ in its homeland, takes about 45 minutes from start to finish, and while it’s labeled as ‘advanced’ in the original recipe, it’s truly quite approachable for home cooks. It involves a straightforward braising process that transforms humble peanuts into a flavorful snack. The unique five-spice blend, kissed with a hint of heat and savory depth, makes these peanuts utterly addictive, perfect for casual gatherings or a delightful treat to have on hand. Get ready to impress yourself (and anyone lucky enough to share!) with this wonderfully easy yet sophisticated snack.

Ingredients to Gather

To create these flavorful braised peanuts, you’ll need the following ingredients. Don’t worry if some items seem unfamiliar – I’ll suggest easy swaps!

• Fresh Peanuts: 1000g (about 2.2 lbs). For the most authentic experience, use fresh, raw peanuts in their shells. If you can’t find them fresh, you can often find raw, unshelled peanuts in Asian markets or online. As a convenient alternative, use 300g (about 2/3 lb) of raw, shelled peanuts, but they will cook faster.
• Sichuan Peppercorns: 20 kernels. These aren’t true peppercorns but the husks of a fruit. They impart a unique, tingly, citrus-like aroma and flavor that’s distinct from heat. You can find them in well-stocked spice aisles or Asian grocery stores.
• Star Anise: 2 whole pods. This is a widely available spice, known for its distinct licorice-like flavor, a cornerstone of five-spice.
• Dried Red Chilies: 10 small ones. Adjust the number based on your preferred spice level. You can find these at most supermarkets or Asian markets.
• Bay Leaves: 10 leaves. A common herb, adding a subtle herbaceous note.
• Scallions (Green Onions): 4 stalks. Trimmed and cut into large sections.
• Rock Sugar: 1 small piece (about 10-15g or 1-2 tsp). This sugar has a less intense sweetness than granulated sugar and adds a lovely gloss. If you don’t have rock sugar, use 1 tablespoon of granulated sugar or brown sugar.
• Salt: 1 tablespoon.
• Soy Sauce: 5 tablespoons. Use a good quality regular soy sauce.

Step-by-Step Braising Magic

Now, let’s dive into the simple process that converts these raw ingredients into something truly special.

1. Prepare the Peanuts: Start by thoroughly cleaning your peanuts. If using in-shell peanuts, place them in a large bowl, cover with water, and rub everything vigorously to remove any dirt or grit. Drain and repeat this rinsing process a few times until the water runs clear. If using shelled peanuts, a good rinse is also sufficient.
2. Gather Your Aromatics: Have all your spices and aromatics ready. This includes the Sichuan peppercorns, star anise, dried chilies, bay leaves, and the chopped scallions.
3. Combine and Cover: Place the cleaned peanuts into a large pot. Add enough fresh water to generously cover the peanuts by at least 2 inches. Now, add all the prepared spices and aromatics: Sichuan peppercorns, star anise, dried chilies, bay leaves, and scallions.
4. Season and Stabilize: Pour in the soy sauce for that essential savory depth and umami. Salt is also added at this stage. To ensure the peanuts cook evenly and remain submerged, place a steaming rack or a small plate on top of the peanuts to keep them from floating up. This is a simple trick that makes a big difference in how evenly they braise.
5. Simmer to Perfection: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer gently. Cook for approximately 30 minutes. The goal is for the peanuts to become tender but still retain a slight bite, infused beautifully with all the fantastic flavors.

Savoring the Fruits of Your Labor

Once the 30 minutes are up, turn off the heat. It’s best to let the peanuts sit in the braising liquid for at least another 15-30 minutes, or even longer, to really soak up all those delicious five-spice aromas. This resting period is crucial for developing the full flavor profile. You can then drain them (reserving some liquid if you want to add more flavor later) and serve them warm or at room temperature.

The taste is phenomenal! You get the nutty, slightly creamy texture of the peanut, beautifully complemented by the warm, complex notes of the five-spice blend – that tingly sensation from the Sichuan peppercorns, the subtle sweetness from the star anise and rock sugar, and a gentle warmth from the chilies. It’s a savory, addictive snack that’s far more interesting than plain peanuts. They are perfect for serving as an appetizer, alongside a cold beer, or just for munching on while watching a movie.

I truly hope you enjoy making and eating these Savory Five Spice Braised Peanuts as much as I do. They’re a wonderful way to explore different flavor profiles and are surprisingly easy to achieve. If you give this recipe a try, please share your experience in the comments below! I’d love to hear how they turned out for you, or if you have any special variations you’d like to share. Happy cooking!