Chaozhou Preserved Buddha's Hand (Lao Xiang Huang)
Buddha’s hand citrus, salted and candied, aged to develop deeper flavor. Sweet with unique citrus aroma, a traditional Chaozhou preserved fruit perfect with tea.
Ingredients
4 items- Fresh Buddha’s hand 1.1 lbs (500 g)
- Salt 1.8 oz (50 g)
- Yellow rock sugar 14 oz (400 g)
- Water as needed
Nutrition
Steps （8 steps）
Rinse fresh Buddha’s hand, cut lengthwise and remove seeds. Slice into 0.2-inch (5 mm) thick pieces. Place in a large bowl.
Sprinkle salt over slices and toss to coat evenly. Let rest for 2 hours until water releases and slices soften, removing bitterness.
Discard the released water. Rinse slices under cold water 2-3 times, squeeze dry to reduce saltiness and astringency.
In a pot, combine yellow rock sugar and 1/2 cup water. Heat over medium until sugar dissolves, then reduce to low simmer.
Add Buddha’s hand slices, gently stir. Simmer over low heat for 30 minutes until slices become translucent and syrup thickens slightly.
Turn off heat, cover, cool naturally then refrigerate overnight (about 8 hours) to fully absorb the syrup.
Next day, return slices and syrup to pot. Bring to a boil over low heat, cook 10 minutes until syrup is thick enough to coat a spoon.
Remove slices with a slotted spoon, spread on a wire rack or plate. Air dry at room temperature for 4-6 hours until surface no longer sticky. Store sealed in refrigerator for up to 6 months.
Tips
Key points: Slice Buddha’s hand thinly and evenly; first salting helps remove bitterness; double cooking ensures full syrup absorption; adjust drying time based on humidity.
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