Friday, July 13, 2007

Citron honey chicken

Yuja is a round, lemon-like citrus fruit, also known as yuzu in Japanese and English. It has an aroma which cannot be substituted, a powerful acidity and a plentiful supply of vitamin C. Along with berries, this citrus fruit contain antioxidant- flavonoids, unique to the citrus family. In Korea, it is used to create a syrupy tea - Yuja cha. The fruit is thinly sliced (peel, pith and pulp) then soaked or cooked in honey or sugar to create a chunky syrup. This syrupy candied fruit is often mixed with hot water as fragrant tea.

The citron fruit is slow-growing and often preserved in syrup for the cold months - the citron tea made from syrup is often served as a source of fruit in winter. It's not winter in the U.S (still months and months to go...) but I've already turned to Korean honey citron tea (yujacheong) or Yuzu tea.

Citron honey does not come comforting only in winter, it is an all-rounder in my opinion, since I can use it to flavor up my savory dishes all year-all-round. If you use honey and lemon as ingredients in your cooking, citron honey is almost a perfect substitute ingredient - adding that tang factor. "Sweet and sour" poultry and meat dishes can be made a little different and special, by adding citron honey. Citron Honey Chicken. The name by itself is already so tasty. The dish itself - a covet balance of tang and sweet.

I was quite sure adding citron honey (as the substitute) would not go too wrong since I've done lychee chicken before - another sweet and tangy chicken dish.

The citron honey chicken is definitely a keeper, with the other "chicks" - herbal, satay, braised, deep-fried spicy , & ginger-steamed

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