Cut the chicken into 8 pieces. Cut the onion into 1.5 cm thick semicircular slices (or round slices). Thinly slice the ginger.
Add the vegetable oil and ginger in a heated frying-pan over a low heat, and slowly fry until fragrant.
Add the chicken, and pan-fry the skin side first over medium heat.
When the skin is browned, flip, and fry the other side for a while.
Add the onion, sprinkle with salt and pepper, and continue stir-frying.
Add the sugar, and mix. Swirl in the ☆ sake and soy sauce, and briefly stir-fry. Cover with the lid, and cook for about 30 seconds.
Open the lid, stir-fry over high heat to evaporate the liquid, and it's done.
Serve on a plate, and enjoy. Garnish with daikon radish shoots if you prefer.
Story Behind this Recipe
I got loads of onions, so I cooked them with chicken. I seasoned them to go with rice or sake.
I used ping-pong-ball-sized amount of ginger. Adjust the amount to your liking. Adding black pepper at the end is great, too. The cooking time differs depending on how you cut the chicken and/or on the size. Adjust it accordingly so that the chicken will be cooked through.