Chicken drumettes - the first (thickest) joint of a chicken wing
7-8 (400-500 g)
Cabbage (roughly chopped) (or Chinese cabbage)
200 g (Please see Step 4)
○Japanese leek (minced)
1 to 2 tablespoons
Lay the roughly chopped cabbage in a thick pot. Place the chicken drumettes on top. Put in the ○ ingredients starting from the top of the list. Cover with a lid and set the heat to high.
When Step 1 has come to a boil, lower the heat to medium-low and let it simmer. Occasionally check it to make sure it doesn't burn.
When the cabbage has become tender and the chicken has been cooked through, add the ◎ ingredients. Cover with a lid and let simmer for another 10 minutes to finish.
If using 500 g of cabbage, double the ◎ ingredients (4 tbsp Miso, 3 tbsp Sugar, 2 tbsp Mirin).
500 g of Chinese cabbage is also delicious. Use the same amount of ◎ ingredients as in Step 4.
Sake Steamed Cabbage and Salt Rubbed Chicken. (Recipe ID: 911366)
Story Behind this Recipe
I changed up the ingredients and flavors of my other recipe "Sake Steamed Cabbage & Salt Rubbed Chicken" Recipe ID: 911366.
Add 2 tablespoons of sugar for a slightly sweeter taste. Adjust to suit your tastes. You can also double the amount of cabbage. In that case, leave the ○ ingredients as-is, but increase the ingredients as shown in Step 4. Enjoy with shichimi chili pepper powder.