Recipe Detail

Oxtail Soup with Peanuts

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  • Brief Description

    In Hawaii this soup is a very popular item. Here is my mother’s recipe.

  • Main Ingredient

    Oxtail, Chinese Peanuts, Chung Choi

  • Category:  Soups

  • Cuisine:  Chinese

  • Prep Time:  0 min(s)

  • Cook Time:  0 min(s)

  • Recipe Type:  Public

  • Source:

    Ellen Higa

  • Tags:


  • Notes:

    The recipe says cook until done which would take over an hour, just until the meat can fall off the bones. *The recipe calls for 1 tablespoon salt, but I would add a teaspoon at a time. 1 tablespoon = 3 teaspoons. Saltiness comes from chung choi and soy sauce added to the recipe so use caution with additional salt. Easier to correct too little salt than too much salt.

  • Posted By:  akliana

  • Posted On:  Dec 06, 2018

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Number of Servings:


  1. 2 pounds - Oxtails Trim excess fat
  2. 1 pieces - Chung Choi Soak in water for 15 minutes. Squeeze out excess water
  3. 2 pieces - Star Anise
  4. 1 cups - Chinese Raw Peanuts
  5. 1 pieces - Ginger Size of quarter. Crush with back of knife.
  6. 1 tablespoons - Ajinomoto, optional
  7. 1 tablespoons - Salt 3 tsp = 1 tbl. Add salt 1 tsp. at a time and taste as you go. *
  8. 3 tablespoons - Soy Sauce
  9. 1 1/2 ounces - Whisky or Sherry
  10. 1 cups - Mustard Cabbage Chopped 1” pieces
  11. - Salt & Pepper To taste
  12. - Grated Ginger with Shoyu
  13. - Chinese Parsley


Trim oxtails and rinse well. Place in a large pot and cover with water. Add peanuts, Chung Choi (chopped), star anise, crushed ginger, salt and shoyu and whiskey and cook until done. It may take a little over an hour to cook low and slow. Meat should just about fall off the bones. Just before serving cook the mustard cabbage until crisp. Dish out soup into a large soup bowl and sprinkle Chinese parsley over. Serve with ginger and shoyu on the side. Dip meat into shoyu/ginger mixture.


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