Chinese Salted Boiled Peanuts
Tender, flavorful peanuts slowly cooked in a aromatic brine with star anise and Sichuan peppercorns. The overnight soak and extended resting time create deeply seasoned peanuts with a perfect texture.
Story
These boiled peanuts are a beloved Chinese street food and home snack. The key is patience—letting the peanuts rest in the flavored liquid allows the salt and spices to penetrate every bite.
Ingredients
raw peanuts in the shell
500g
salt
2.5 tablespoons
star anise
3 pieces
bay leaves
2
Sichuan peppercorns
1 teaspoon
water
enough to cover peanuts
Instructions
1
Soak the peanuts
Rinse the peanuts briefly under cold water. Place them in a large bowl and cover with water. Let them soak overnight, or at least 8 hours. This softens the shells and helps the flavors penetrate.
2
Pressure cook with aromatics
Drain the soaking water. Transfer peanuts to a pressure cooker along with star anise, bay leaves, Sichuan peppercorns, and salt. Add fresh water to cover the peanuts by about an inch. Lock the lid in place and cook on high pressure for 5 minutes.
3
Rest in brine
Let the pressure release naturally. Carefully remove the bay leaves, then taste the liquid—you want it quite salty. Let the peanuts sit in the brine for at least 2 hours at room temperature, or refrigerate overnight for even deeper flavor.
4
Serve
Drain the peanuts before serving. They can be enjoyed warm or cold, squeezed directly from their shells into your mouth.
