Oxtail Soup with Peanuts Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    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


    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.


    Ellen Higa

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    Posted On:

    December 6, 2018

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