Chinese Boiled Peanuts


While southern areas like South Carolina and Georgia are known for their love of boiling peanuts, did you know that the Chinese also enjoy them?

With just three ingredients–raw peanuts, water, and salt–you can make boiling peanuts like the ones you may find at roadside booths and convenience stores in the South.

Sichuan peppercorns and a cinnamon stick are also added to the Chinese version for additional taste. Add extra tastes like garlic, dried chile peppers, or even lemongrass if you’re feeling daring.

Cooking time is also a big factor. The boiling peanuts in southern dishes are cooked for hours until they are tender and salty. The al dente texture of Chinese boiled peanuts can be improved by boiling them for longer.

Chinese boiling peanuts are often served as a pre-meal snack at restaurants, where they are swiftly devoured before the main course arrives. Enjoy!


  • 565g of fresh raw green peanuts
  • 6 cups of water
  • 3 bay of leaves
  • 1 small cinnamon stick
  • 1-2 star of anise pods
  • 1 tablespoon of Sichuan peppercorns
  • 1 tablespoon of sea salt


  1. Remove any dirt still on to the peanuts’ shells by soaking them in water for at least 30 minutes. Drain and rinse completely. Continue until the soaking water is clear, and then drain.
  2. To crack open a peanut, gently press the end with your thumb and index finger to break it open slightly. In order for the brine to enter the peanut shell, this step is necessary.
  3. Make sure the peanuts are completely submerged in water by placing them in a medium-sized pot with 6 cups of water. Salt to taste, one tablespoon of Sichuan peppercorns, one cinnamon stick, three bay leaves, and a few star anise pods are all you need to add.
  4. Bring the peanuts to a boil for 45 minutes to an hour, cover, lower the heat, and simmer. If you like your peanuts a little al dente, do this. For softer peanuts, increase the cooking time and perform periodic taste tests to ensure the right consistency is being achieved.
  5. Cooking and absorbing the briny liquid will continue even after the heat is turned off. Let the peanuts get down to room temperature before serving.
  6. After soaking for an hour or two at room temperature, they’re finest eaten cold.
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