A CHOYA Christmas: Unique Recipes for Your Holiday Table
12.19.2024 | Blog
As Christmas approaches, are you searching for unique recipes to elevate your holiday dinner? Here are three festive recipes featuring CHOYA. These unique CHOYA-inspired recipes are sure to make your Christmas dinner unforgettable. Cheers to a festive and flavorful holiday season!
The CHOYA Original Sparkling Wine Chicken Galantine
Transform a simple chicken breast into a tender and flavorful dish with the magic of The CHOYA Original Sparkling Wine. The carbonation tenderizes the meat, while the Umeshu’s sweetness enhances its taste.
INGREDIENTS:
- 1 chicken breast
- 0.5 cup The CHOYA Original Sparkling Wine
- 0.5 cup water
- Pinch of salt
- 4 mini tomato (half-cut)
- 2 red radish (sliced)
- 1 cup of parsley
Sauce
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp chopped green onion
- 1 tbsp soy sauce
- 1.5 tbsp apple vinegar
- 1.5 tsp sesame oil
- 1 tbsp red chili oil
- 0.5 tsp black pepper
DIRECTIONS:
| 1. | In a Ziploc bag, add The CHOYA Original Sparkling Wine, water, salt and chicken breast then lightly massage. Seal tightly and leave it in the refrigerator overnight. |
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| 2. | In a cooking pan, boil enough water then place the whole bag into the boiling water to simmer for 25 minutes. |
| 3. | When the chicken is fully cooked, remove the bag from the pan, then let it cool. |
| 4. | In a bowl, combine all the sauce ingredients. |
| 5. | When the chicken is cooled, cut them into slices and arrange them on the serving plate. |
| 6. | Drizzle the sauce and garnish with mini tomatoes, sliced red radish and parsley. |
Grilled Salmon with Umeshu Sauce
Perfect pair of sweet and tangy CHOYA Umeshu sauce and succulent salmon, accompanied by stir-fried vegetables. It’s a flavor-packed dish that will have everyone coming back for seconds!
INGREDIENTS:
- 0.6 oz salmon filet
- 1 bunch spinach
- 0.5 shimeji mushrooms
- 4 cherry tomatoes
- 2 sliced-cut lemon
Umeshu Sauce
- 0.75 cup CHOYA Umeshu with Fruit
- 1 chopped Ume fruit
- 1 tsp honey
- 2 tbsp soy sauce
- 0.75 tbsp butter
DIRECTIONS:
| 1. | Make Umeshu sauce. In a small pan, combine all the sauce ingredients and simmer over medium heat for 10 minutes. Set aside. |
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| 2. | Heat the oil in a frying pan, stir-fry the spinach, shimeji mushroom and tomato, then set it aside. |
| 3. | In a separate pan, grill the salmon with the skin-side down over low heat for three minutes. Flip over and grill with the lid closed for eight to ten minutes. |
| 4. | Transfer the salmon to the plate and arrange the vegetables and lemon. Drizzle with Umeshu sauce. |
CHOYA Yuzu Carpaccio
A tangy, fragrant sauce made with CHOYA Yuzu brings a fresh twist to this simple yet elegant red snapper sashimi dish.
INGREDIENTS:
- Sliced red snapper
- 1 tbsp small chopped red onions (Optional)
Yuzu Sauce
- 0.5 cup CHOYA Yuzu
- 0.5 tsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp water
DIRECTIONS:
| 1. | Make the sauce first. In a frying pan, simmer the CHOYA Yuzu and soy sauce. |
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| 2. | Combine the water and cornstarch, then add it to the pan and stir well. Set aside and cool it down. |
| 3. | Arrange the red snapper on the plate. |
| 4. | Pour the sauce and sprinkle the red onion. Ready to serve. |
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