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1
Rinse the raw, skin-on peanuts under cold water. Place them in a pot, cover with cold water, and bring to the boil. Drain immediately and discard the blanching water. The skins should be intact and the peanuts pale — this preliminary blanch removes surface bitterness only.
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2
Combine the measured water, soy sauce, five-spice powder, star anise, dried tangerine peel, rock sugar, and salt in the pot. Bring to the boil, stirring until the sugar and salt are fully dissolved. Taste the brine: it must be assertively savoury, faintly sweet, and fragrant with five spice. A bland brine will produce a bland peanut — adjust seasoning now, before the peanuts enter.
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3
Add the blanched peanuts to the boiling brine. Reduce to a steady simmer, partially cover, and braise for a minimum of 45 minutes. At the 45-minute mark, remove a peanut and press it between the fingers: it should yield completely — fully tender throughout, with no chalky resistance at the centre. Continue simmering if any resistance remains.
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4
Remove the pot from the heat. Leave the peanuts to cool entirely in the brine — they continue to absorb flavour as the liquid cools. The brine will deepen in colour and the peanuts will darken. Do not drain early.
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5
Lift the peanuts from the brine with a slotted spoon and transfer to a serving dish. Allow them to come to room temperature before serving — not cold from the refrigerator. At room temperature the five-spice and tangerine peel aromatics open fully; the dish should smell warmly spiced and savoury.