Chenpi will soften and can become mushy with long simmering, but overcooking can dull aroma and taste.
Suggested Method
- Bring to a boil, then simmer over medium-low heat;
- If you want a softer texture, soak the peel first and then simmer;
- Aim for balanced aroma and taste rather than overcooking.
Overall, gentle simmering preserves flavor best.