Put the chicken pieces in a single layer and pour some boiling water over them quickly. Season with salt and pepper and leave for a while.
Put the ingredients marked ○ - marmalade, soy sauce, sake, mirin, sliced garlic and water - into a pan. When it comes to a boil add the chicken pieces so that they don't overlap each other. Skim off the scum.
Keep the heat at medium to low so as not to burn the sauce. Put an otoshibuta, or a piece of aluminum foil or kitchen parchment paper with several holes punched in it, right on top of the simmering food, and cook for about 40 minutes.
When the sauce has reduced to the point where you can see more than half of the chicken pieces above the surface, take out the meat only.
Turn up the heat a bit and keep reducing the sauce. When the sauce is a little syrupy, re-add the chicken and stir to coat the pieces with the sauce.
Finish by drizzling a little bit of soy sauce on top. If you reduce the sauce too much it will burn so please be careful.
Story Behind this Recipe
I basically wrote down the Christmas chicken dish in our house so I could remember it. I really recommend the yuzu marmalade! If you have some fresh yuzu too, squeeze a little juice over the chicken to finish.
You can make this with the mid-section of the wing or with pork spareribs. I used homemade Yuzu Marmalade (Recipe ID: 693894) but you can use any kind of citrus preserves. If you would like it spicy, add black pepper at Step 5. The flavor is on the sweet side to please adjust the amount of marmalade to your taste.