Ingredients
Main Ingredients (2-3 servings)
Seasonings
Steps
- Make cuts on the back of the chicken wingettes (6 pieces) until the bone is visible. This is key! Bone-in meat takes longer to cook, so making cuts helps it cook through and release more flavor.
- Cut the chicken wing drumettes (6 pieces) between the joints, being careful not to splinter the bones. This is key! Cutting at the joints allows more umami to seep into the sauce.
- Marinate the chicken pieces all over with soy sauce for marinating (1/2 tbsp). This is key! Bone-in meat doesn't absorb flavors easily, so marinating it first is important.
- Heat sesame oil (3 tbsp) in a frying pan. Add ginger (1 piece, minced) and crushed garlic (2 cloves) and stir-fry until fragrant. This is key! Don't burn them; move to the next step once a nice aroma is released.
- Place the chicken pieces skin-side down in the frying pan and sear until golden brown. This is key! Be careful not to use too high heat, which can cause burning. Sear until nicely browned. The tips of the drumettes also release flavor, so sear them well.
- Once the chicken is browned, add soy sauce (3 tbsp) and cooking sake (rice wine) (3 tbsp).
- If using Japanese soy sauce, add an additional sugar (1 tbsp). This is key! Some Kyushu soy sauces are quite sweet, so sugar may not be necessary.
- Add the red chilies (2 pieces).
- Braise in the seasonings only, without adding any water, covered. This is key! Do not add water to achieve a rich, deep flavor.
- Wash and cut the leek into bite-sized pieces. This is key! Long, half-moon cuts are recommended.
- Flip the chicken pieces during the simmering process and cook until the sauce becomes clear. This is key! When the sauce becomes clear, it indicates that the umami from the seasonings has been absorbed by the chicken.
- Once the sauce is clear, add the leek (1 stalk) and increase the heat to further reduce the sauce.
- Reduce the sauce until it's slightly caramelized around the edges of the pan. Then, turn off the heat. This is key! This slight caramelization is an indicator of rich flavor.
- After turning off the heat, add the basil (generous amount) and toss to coat the chicken in the sauce using the residual heat. This is key! If basil is unavailable, you can substitute with other aromatic herbs like shiso leaves.
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
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冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
