Chinese braised nuts

Most Chinese restaurants always serve a little ‘snack’ the moment you sit down at the table. These Chinese braised nuts (groundnuts) are a common feature, and I personally think they are a fabulous appetiser. Being in London means I don’t get to eat this as often as I’d like – which means there was only one solution: make it myself.

I’ve tweaked the recipe over my last few attempts, and I am finally happy enough to post the recipe. It is a very simple recipe, but does need a prolonged cooking time to ensure the flavours absorb into the nuts.

Chinese braised nuts

• 500g raw peanuts/groundnuts (I prefer skinless ones)
• 1 cinnamon stick
• 2 tsp five spice powder
• 5 tbsp light soy sauce
• 5 tbsp kicap manis (alternatively, use dark soy sauce + 1 tsp sugar)
• 3 star anise
• 60g rock sugar (any other white sugar is fine)
• 4 cloves garlic
• orange peel from one orange (optional)
• 5 cups water (you may need a few extra cups of water, see below)

1. Wash the peanuts, drain, and place in a slow cooker/heavy bottomed pot.
2. Add all the other ingredients to the pot.
3. Cook on low heat (covered) for 2-3 hours, until the nuts are cooked through. Gently stir the mixture every 30 minutes. You may need to add in extra water as you go along – do not let the liquid dry out, as this will cause the peanuts to burn.
4. Eat warm, or leave to cool and eat at room temperature.

On another note, here’s wishing all my Chinese readers a very Happy Chinese New Year! 恭喜发财, 万事如意! 

I leave you with a photo of us tossing ‘yee sang/yu sheng’ (Chinese New Year salad). Essentially, the higher you toss, the more luck you get!

May the year of the Horse bring much joy, good health, prosperity, and good food!