Lay the chicken in containers. Pour a mixture of the grated garlic, soy sauce, and sake and coat the chicken well. The mixture should cover a third of the chicken.
Drizzle sesame oil all over.
Let rest in the refrigerator overnight. If possible, flip the chicken to coat the other side, but it's fine to omit this step, just make sure the skin is facing down in the mixture.
Pan fry on high heat until the chicken browns. There are three sides to the chicken drums, so make sure to cook all sides.
To cook through, once all three sides are browned, lower the heat and steam-cook with the lid on (about 10 minutes).
Once the chicken is cooked through, plate, and it's done. As the chicken needs to cook through, cook on low for a while.
Story Behind this Recipe
This dish is often made by my in-laws. Aren't meat on the bone flavorful?
If you don't have time to marinate the chicken overnight, stab the meat with a fork several times before pouring the sauce over it. Not only does this allow the flavors to penetrate the meat, but it shortens cooking time. However, be careful not to marinate too long, as the chicken will become too salty. It's best to use a iron skillet to cook the chicken.