Steps

1. In a bowl, add 12 half-cut chicken drumettes and mix well with 2.5-3 tbsp Soy Sauce, 1 tbsp Sugar, 3 tbsp Cooking Sake (Rice Wine), 1 clove Grated Garlic, 1 clove Grated Ginger, 1 tbsp Sesame Oil, and 2 tsp White Sesame Seeds. Marinate for a while to allow the flavors to deeply penetrate.
   🕒 01:29
2. Lightly soak the mung bean vermicelli in water to rehydrate. This step makes them easier to handle and speeds up cooking, allowing them to absorb the broth's flavor for a more integrated dish.
   🕒 02:15
3. Slice the leek into about 1cm thick diagonal pieces.
   🕒 02:54
4. Slice the potatoes into about 1cm thick rounds. This cutting method ensures they cook quickly and break down slightly, enhancing the stew's texture and integration with the broth.
   🕒 03:13
5. Lightly oil a frying pan with vegetable oil (not listed in ingredients) and heat.
   🕒 03:57
6. Remove the chicken drumettes from the marinade, shaking off excess liquid. Sear them, skin-side down, until golden brown. This step adds a wonderful aroma and depth of flavor.
   🕒 04:02
7. Add water to the frying pan used for the chicken, along with the sliced 2 Potatoes and the remaining marinade. Bring to a boil.
   🕒 04:52
8. Once simmering, cover the pan, reduce heat, and let it steam-braise. The chicken bones will release their savory essence, which the potatoes will absorb, creating a fantastic combination.
   🕒 05:29
9. Just before the potatoes start to break down, add the sliced 1 Leek and the rehydrated 40g Mung Bean Vermicelli.
   🕒 05:56
10. Simmer until the leeks and vermicelli have absorbed the delicious broth. Cooking with a little extra liquid ensures the vermicelli soaks up all the wonderful flavors.
    🕒 06:22
11. Serve in bowls and sprinkle with additional white sesame seeds (optional) if desired.
    🕒 06:44