1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon honey
5 bone-in chicken breast halves
1 pound carrots, peeled and cut into 2 inch pieces
1 teaspoon cornstarch
1 teaspoon honey or citrus zest
3 tablespoons olive oil
1 1/2 pounds cabbage
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1 small green bell pepper, chopped
1/2 teaspoon ground ginger
3 tablespoons honey
1/2 cup lemon juice
1/2 cup distilled white vinegar
1 cup shredded carrots
In a wide bowl, mix honey, soy sauce, lemon juice, honey mustard, lemon zest, olive oil, cabbage, carrots, peas and stalks of onion.
Stir chicken and turn to coat. Cover bowl and refrigerate at least 8 hours to marinate.
Meanwhile, mix vegetable oil, cabbage, onions, salt, pepper, ginger, green bell pepper and honey mustard in 6-quart saucepan or Dutch oven. Bring to a boil.
Remove chicken and place in saucepan. Cover saucepan and heat over medium-low heat. Bring to a boil and boil about 20 minutes, stirring occasionally. Reduce heat to low. When chicken is cooked, stir chicken into saucepan, broth slowly. Bring to a boil, and cook about 15 minutes, stirring occasionally, until chicken is no longer pink.
Stir celery and onion into saucepan and heat until soft, about 5 minutes. Stir in cornstarch, honey or lime zest, lemon juice, vinegar and carrots. Remove from heat and stir in chicken. Return to a boil, then reduce heat to medium-low, stirring constantly.
Return chicken to pot, reduce heat to medium and stir in celery and onion. Bring to a slow boil, stirring constantly, until chicken is thin, about 15 minutes. Reduce heat to low and continue to cook for 8 to 10 minutes.
Remove chicken from pot and place in a plate or bowl. Toss with celery and onion and allow to cool. Remove chicken from marinade and place in another 10-inch pan to marinate.
Return chicken to pot with yellow, crisp skin and bones, and brown skin. Cover chicken with lid and sprinkle with yellow mustard. Return to pot. Reduce heat to medium-low, lightly oil pot. Add celery and onion and cook about 5 minutes in the preheated oven. Add water and white vinegar to pot. Bring to a boil, then remove from heat. Stir in carrots and continue to cook about 3 minutes in the preheated oven, stirring occasionally.
Return chicken to pot with thick, white skin. Add bell pepper, ginger and ginger paste and stir well. Reduce heat to medium-low and blend in celery and onion. Return to pot with water and bell pepper. Simmer for 1 hour, stirring occasionally, or until internal chicken is tender, about 10 to 20 minutes. Discard lemon zest and lemon juice. Let stand until ready to use in other dishes.