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Yield: 8 portions
Peanuts are cooked in
the traditional Lu stock, which may also be used
for various meats, poultry and tofu. Use these peanuts
as a bed for sliced meats or roasted meat. They
also work well as bar or cocktail food. If you are
going to leave them out for long periods, cook with
water instead of chicken stock. The stock may be
saved, refrigerated, refreshed and used again as
it is in many Chinese restaurants and homes.
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|
Ingredients |
Amount |
| Light
soy |
1 1/2
oz. |
| Dark
soy sauce |
2 1/2
oz. |
| Rock
sugar, slightly crushed |
2 Tbsp. |
| Rich
chicken stock (or water) |
6 cups |
| Fresh
Gingeroot 1/4"-thick slice |
1 ea.
|
| Scallions,
white and green parts |
2 ea.
|
| Star
anise, whole |
1 ea. |
| Cassia
bark (or cinnamon stick), 2" long |
1 ea.
|
| 5-spice
powder |
1/4
tsp. |
| Shelled
uncooked peanuts |
2 cups |
|
1. Bring all ingredients
to a rolling boil. Add peanuts.
|
| 2.
Cook on a simmer, uncovered, until peanuts are
soft, 45 to 60 minutes, depending on the age of
the peanuts. Just harvested green peanuts or younger
peanuts take less time. Add more stock or water
as needed so peanuts remain fully submerged. Cool
in the liquid and serve. Refrigerate any leftovers,
which may be eaten cold. |
Source:
©Olivia Wu |
|
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to Main Recipes Page
Nutrition
Facts |
| Serving
Size: 1/4 cup |
Servings
Per Recipe: 8 |
|
|
| |
%DV* |
Calories:
232
|
12
|
| Total
Fat: 18 grams |
28
|
Saturated
Fat 2.5grams
|
14
|
| Cholesterol:
0 mg. |
0 |
| Sodium:
860 mg. |
9 |
| Total
Carbohydrate: 10.8 grams |
4
|
Dietary
Fiber: 3.3 grams
|
13
|
Sugars:
3.1 grams
|
|
| Protein:
11 grams |
22 |
|
| Vitamin
A: 0% |
Vitamin
C: 1% |
Calcium:
4% |
Iron:
12% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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