Description
A staple Taiwanese breakfast or Xiaocai appetizer where dried peanuts aren't roasted, but simmered long in soy and star anise until the core is soft and fluffy like a potato.
Restaurants serving Braised Peanuts
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raw peanuts(skin-on)
- Soy sauce
- Rock sugar
- Star anise
- Garlic
Instructions
- [Authentic Recipe]
- Prepare raw peanuts (shelled, skin-on), soak overnight in plenty of water to fully absorb moisture.
- [Lu Zhi] Put water, soy sauce, Taiwan's sweet 'Jiangyou Gao', and rock sugar in a pot.
- For flavor, add a spice pouch (Lu Bao: star anise, cassia, licorice), smashed unpeeled garlic, and sliced red chili.
- Toss the soaked peanuts into the pot and use a drop-lid.
- Simmer very slowly on low for 2-
- hours until the peanut crunch disappears and they become 'fluffy (Mianmi)' like a potato that crumbles between fingers (
- mins if using a pressure cooker).
- Turn off heat, cool in the sauce to fix the flavor. Plate on a small dish.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of Star anise and Soy sauce
Substitutes at Japanese supermarkets
Simmer store-bought boiled peanuts with spices
Pairing
Porridge (Qing Zhou) or Kaoliang liquor
Trivia
[For Everyone] In Taiwan, 'Tu Dou' means peanut, not potato (differs from mainland China). Completely different from roasted peanut crunch; the fluffy texture like chestnut/sweet potato and star anise sweetness are addictive.
Eating tips & etiquette
[Unique Eating] Top generously on Taiwanese breakfast 'porridge (Qing Zhou)', melting the sauce with the porridge's heat, and mashing the fluffy peanuts as you eat!
Allergen
Peanuts, Soy, Wheat