Make a few cuts in the drumsticks with a sharp knife. Sprinkle with salt and pepper, rub lightly, and let sit for about 5 minutes.
Peel the potatoes, cut in half, and soak in water for 5 minutes. Drain well.
Cut the Japanese leek into 1/2 cm wide diagonal slices. Chop the Chinese chives into 4 cm pieces. Finely chop the garlic and ginger.
Heat the sesame oil in a deep frying pan, add the chicken drumsticks and lightly brown on all sides, turning them over with chopsticks.
Add the potatoes and leek and lightly stir fry. Pour in the sake and enough water to cover.
When it comes to a boil, skim off the scum, and add the ingredients marked ☆. Cover with a droplid, and simmer over medium heat for 30 minutes.
Put the Chinese chives on top and simmer for 3-4 minutes. Raise the heat and boil down if there is a lot of liquid.
Transfer to a serving dish and enjoy.
Story Behind this Recipe
I got this idea from Gamjatang, a Korean spicy pork and potato soup. I thought chicken drumsticks and potatoes would be good cooked the same way. To tell the truth, I've never actually eaten real Gamjatang.
This is simmered for quite a long time, so I've tried using different kinds of potatoes, and I've discovered the key is to cut them in big pieces! If the potatoes are small, just put them in whole, after peeling! Sprinkle with white sesame seeds before eating, if you would like.