So the sticker should probably read "we don't got country caviar" these days since we took it off the menu. It was one of my favorite items. My grandpa used to love boiled peanuts, but its a lot more work than people think and I don't think New York appreciates them as they should. But whatever. We had to make a choice between carrying the new birdhaus bao or keeping the peanuts because we just don't have enough square footage for all these menu items. With only 400 sq feet, the operation's gotta be air tight. BUT, one of our loyal customers Leah Saltin asked for the peanuts back and I felt real bad today so here's the recipe.
Green peanuts are in season now so go out and try it yourself. Chinatown is overflowing with green peanuts from now until about October so get some!
I'm going to give you the recipe we use at the restaurant because if you're going to put in the effort, you might as well make a huge batch.
6 cups vinegar
4 cups kosher salt
Water to cover
First, wash the peanuts twice and feel free to even exfoliate them a little with cheap salt. Save the kosher for the pot. You need a huge pot obviously for 15lbs of peanuts and it gets dirty. When you first put the peanuts in, they'll float for the first hour or two until they start to soak and sink. Bring about a gallon of water to boil. Then, add in 15lbs of peanuts. You won't cover all the peanuts with just a gallon of water, but because they'll just keep floating anyway, start with a gallon.
Add in the 4 cups of kosher salt and 6 cups of vinegar. About an hour in, the peanuts will start to sink and you will want to add enough water to cover the peanuts. Then, cover the pot and let simmer for 6 hours. You don't want a huge rolling boil, but you want it to be a slow simmer/boil. After 6 hours, turn off the heat and let the peanuts soak. I like to let em go overnight but due to health codes, we had to put them in the fridge uncovered resting. At home, just let em sit overnight. The stronger the flavor the better.
all rights reserved, Edwyn C. Huang