Interested in preparing Korean citron tea recipes? Learn how to prepare different recipes using Korean Citron tea…
Normally called Yajacha this citron tea can actually be either purchased ready-made in the market or you can prepare it at home. It’s interesting to note that the commonly utilized Korean citron tea is, in fact, marmalade.
It is utilized not only for fruit-based and caffeine free drinks, but also for marinating and flavoring different meat recipes. The Citron drink has a pale golden color and tastes much like lemonade but is slightly less sweet. It has a slight tinge of bitterness, which is derived from the citron peel.
Home made Citron Tea Preserve
To start from scratch you will need four citrons, half a cup of honey and one and 1/2 cups of sugar. To start off you should wash the fruit in cold water and peel it along with deseeding and removing the white membrane completely. Thinly slice the peel with the peeler and then segment the fruit.
Place both the peel and fruit in a bowl and then dissolve sugar in it by placing the mixture into a jar and keep setting it aside, covered at room temperature for four hours. Now drizzle honey on each layer and then seal it tightly and refrigerate for one week. In order to use it you can add 1 tablespoon of this syrupy mixture to one cup of water, which can be either hot or cold depending on its use.
Korean Citron Tea Recipe
To make this tea drink, which is reminiscent of an iced tea drink, the marmalade style citron mix is used. To prepare one of the glasses of this refreshing drink you will require one of the jars of the Korean citron tea marmalade-like mixture. Although the text on the bottle is printed in the Korean language you can identify it by the picture of citrons on top along with the English tagline on the sticker at the back saying citron tea. To prepare a glass just put 1 tablespoon of this mixture in a glass of ice cold water and serve it immediately.
Korean Citron Tea Recipe with Chicken
To cook a delicious chicken using this Korean citron tea recipe you will need one chicken leg without the fat and approximately 2 1/2 tablespoons of the Korean Citron tea preserve.
Wash and dry with chicken leg and lift up the skin a little bit and cut some slits into it and stuff the meat with the Korean citron tea. Put the chicken in a small plastic re-sealable bag and drop in three cloves of sliced garlic, and the leftover citron tea paste.
Marinate it in the refrigerator for a few hours. Place it at room temperature for five minutes and prepare to bake it. Preheat a nonstick pan with half a tablespoon of olive oil and sauté eight baby carrots for one minute along with the chicken on both sides to seal the juices inside.
The zip lock bag should have some of the marinade, pour this onto the chicken and let the vegetable and chicken simmer for three minutes in order for the carrots and chicken to cook through.
Transfer the entire batch into a baking dish and bake for 15 minutes in an oven toaster and turn twice to ensure that the meat is cooked evenly. Serve with herbed butter smeared on baguettes, which have been toasted. Serve on the side with the hot chicken and all the gravy that is still left in the pan.
