Steps

1. To soften the hard outer shell of the chestnuts, soak them in hot water.
   🕒 03:08
2. Make a cut on the bottom of the chestnut and peel off the thin inner skin.
   🕒 03:18
3. Soak the peeled chestnuts in water to remove astringency.
   🕒 03:53
4. Soak the dried jujubes in water to soften them.
   🕒 04:03
5. Make shallow cuts in the jujubes to help release their sweetness.
   🕒 04:16
6. Soak the glutinous rice in water and lightly drain.
   🕒 04:28
7. Toss the drained glutinous rice with 1 tbsp sesame oil.
   🕒 04:38
8. Crush 2-3 cloves of garlic.
   🕒 04:51
9. Cut along the joints of the 2 bone-in chicken thighs and separate them.
   🕒 05:32
10. Place the separated bone-in chicken thighs into a pot.
    🕒 05:57
11. Add the glutinous rice coated with sesame oil and crushed garlic to the pot.
    🕒 06:06
12. Add 1/2 cup Cooking Sake (Rice Wine), prepared chestnuts, 1 liter water, the green part of the leek, and prepared dried jujubes to the pot.
    🕒 06:23
13. Add 1/2 tsp salt to the pot.
    🕒 06:45
14. Bring the pot with all ingredients to a strong heat.
    🕒 06:49
15. Once boiling and scum appears, reduce heat and carefully skim off the scum. (This is the key!) Carefully remove scum to prevent a cloudy soup.
    🕒 06:57
16. Reduce to low heat, slightly offset the lid to allow steam to escape, and simmer slowly. (This is the key!) High heat can make chicken tough, so simmer gently on low heat.
    🕒 07:36
17. Skim off any scum that appears again during simmering, and remove the softened green part of the leek.
    🕒 08:06
18. Serve in bowls and garnish with mitsuba, finely chopped green onion, salt, and coarsely ground black pepper to your liking. (This is the key!) Finish with a light flavor and adjust with salt and pepper to your personal taste.
    🕒 08:16