Whole peanuts simmered low and slow in a five-spice and star anise broth until soft and deeply savory β a Taiwanese night-market snack and beer companion.
Braised peanuts (lu hua sheng) are a beloved Taiwanese snack, raw peanuts with their skins still on simmered for hours in a broth built from star anise, five-spice powder, soy sauce and a little sugar until the peanuts turn tender enough to squeeze apart with your fingers while staying intact in their skins. It's a dish that requires almost no active effort but plenty of patience, since the long simmer is what allows the peanuts to fully absorb the fragrant, savory-sweet braising liquid all the way through. Unlike roasted or fried peanuts, braised peanuts have a soft, almost creamy texture, closer to a well-cooked bean than a crunchy snack nut β a texture that surprises people trying it for the first time but that's specifically prized in Taiwan. They're sold everywhere from night market stalls to convenience stores, often served cold or at room temperature as a beer snack, alongside braised eggs and tofu using the same master braising liquid. The braising liquid itself, once made, becomes a reusable master sauce in many Taiwanese households, topped up and reused to braise eggs, tofu or other peanuts again and again, growing more flavorful with each use.
Serves 6
Soak raw peanuts in water for at least 2 hours, or overnight, to help them cook evenly. Drain.
Combine water, soy sauce, star anise, five-spice, sugar, ginger, bay leaves and salt in a pot. Bring to a boil.
Add drained peanuts, return to a boil, then reduce to a low simmer.
Partially cover and simmer for 90-120 minutes, checking occasionally, until the peanuts are soft enough to mash easily between your fingers.
Longer, gentler simmering gives a better result than trying to rush it at a higher heat β the peanuts need time to soften fully through their skins.
Turn off the heat and let the peanuts cool in the braising liquid for at least an hour β they continue absorbing flavor as they cool.
Serve at room temperature or chilled, as a snack or side, spooning a little braising liquid over the top.
Soak the raw peanuts before cooking β it shortens the simmer time and helps them cook more evenly.
Let the peanuts cool fully in the braising liquid rather than draining them right away; they keep absorbing flavor as they cool.
Save and strain the braising liquid to reuse for a second batch of peanuts or braised eggs β it deepens in flavor each time.
Add whole boiled eggs to the same braising liquid in the last 30 minutes for classic Taiwanese braised eggs.
Add a few dried chilies to the braising liquid for a spicier version.
Use the same technique with dried soybeans instead of peanuts for a different textured snack.
Refrigerate peanuts in their braising liquid for up to a week; the flavor improves with time. The strained liquid itself can be frozen and reused as a master braise for future batches.
Braised peanuts are a common sight at Taiwanese night markets and convenience stores, reflecting the broader Chinese and Taiwanese tradition of lu wei (master braising), where a single spiced soy broth is used repeatedly to braise different proteins and vegetables over time. The soft, almost creamy texture achieved through long simmering is specifically prized in Taiwan, distinguishing this snack from the crunchy roasted peanuts more common elsewhere.
This is often due to older, drier peanuts or insufficient soaking beforehand β make sure to soak for at least 2 hours and be prepared to simmer longer, even up to 3 hours, if the peanuts are still firm.
No β this dish specifically requires raw peanuts, since roasted peanuts won't soften properly during the long simmer and will taste burnt rather than developing the desired soft texture.
Yes β a pressure cooker can reduce the cooking time to about 35-40 minutes at high pressure, though many cooks feel the slow stovetop method gives a more evenly developed flavor.
Per serving (100g / 3.5 oz) Β· 6 servings total
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