I tried cooking chicken in the way I cooked char siu or Chinese style roast pork previously. It goes very well with beer or rice. If you roast it in the oven or toaster oven it will be even more delicious.
Slice the garlic and ginger thinly, and cut the green parts off the Japanese leeks or green onions.
Start cooking the chicken from the skin side first, and brown both sides.
Add the sugar, sake, mirin, soy sauce and the chopped up vegetables from Step 1 to the pan in Step 2.
Simmer for 10 to 15 minutes, then test the chicken for doneness by poking it with a bamboo skewer. If the juice from the chicken runs clear, it's done.
In a separate pan boil the eggs for 5 minutes after the water comes to a boil to make soft boiled eggs. Peel the shells.
Turn the heat off the pan in Step 4, add the eggs from step 5 and leave to marinate for half a day or overnight. Turn the chicken and eggs occasionally to let the sauce penetrate them evenly.
This is the finished item.
It's also delicious if you grill the chicken a little while brushing on the sauce.
I stocked the leftover sauce/marinade in the refrigerator. It has a delicious chicken flavor.
Story Behind this Recipe
I tried cooking chicken in the way I made char siu pork previously ’＝’.
I made the Chinese garlic chive flavored boiled egg to accompany the meat with the leftover sauce. I made this with chicken breast meat, and didn't use any water in the sauce. Transfer the sauce to a clean container, and it will keep for about a month in the refrigerator and be used for many things.