Steps

1. Prepare the sauce mixture [A].
   🕒 00:14
2. In a bowl, mix together 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Cooking Sake (Rice Wine), and 1 tbsp Sugar.
   🕒 00:17
3. Measure out 25g Butter.
   🕒 00:39
4. Remove the core from 1/4 head Cabbage, cut it into manageable pieces, then chop into bite-sized pieces. (Tip!) Flatten the outermost leaves by pressing them down to make them easier to cut.
   🕒 00:43
5. Place the chopped cabbage in a bowl and gently knead with your hands. (Tip!) Creating a bumpy surface will help the sauce adhere better.
   🕒 01:17
6. Remove the green parts from 1 pc Leek and cut it diagonally at a slight thickness. (Tip!) Cutting it thicker will retain the leek's texture.
   🕒 01:34
7. Cut 3 cloves Garlic in half lengthwise, and remove the sprouts.
   🕒 01:47
8. Slice the garlic, then use the heel of your knife to smash it into a mince.
   🕒 02:02
9. Trim excess tendons and fat from 1 pc Chicken Thigh (300g). (Tip!) Removing the yellow fat between the skin and meat will reduce gamey odors and make it more delicious.
   🕒 02:23
10. Cut the chicken thigh into bite-sized pieces.
    🕒 02:40
11. Season the cut chicken evenly with a sprinkle of Salt.
    🕒 03:09
12. Place the chicken and Potato Starch in a plastic bag, then shake the bag to coat the chicken evenly with the starch.
    🕒 03:20
13. Place the chicken thighs skin-side down in a cold frying pan without any oil, ensuring they don't overlap.
    🕒 03:47
14. Heat the pan over medium-low heat and cook until the skin is crispy (approx. 5 minutes).
    🕒 03:52
15. Flip the chicken and cook through. Once cooked, remove from the pan. (Tip!) To ensure it's cooked through without fail, cut the largest piece of chicken in half and check for doneness.
    🕒 04:01
16. Lightly wipe the frying pan and heat it over medium heat.
    🕒 04:22
17. Add a little Vegetable Oil to the pan. Once the oil is warm, add the kneaded cabbage and chopped leeks and stir-fry.
    🕒 04:29
18. Sprinkle the vegetables with Salt.
    🕒 04:40
19. Stir-fry the vegetables until they are still slightly crisp, just before they become fully cooked, then remove from the pan.
    🕒 04:45
20. Wash the frying pan once, lower the temperature, then heat it over low heat.
    🕒 05:01
21. Add the measured Butter and minced Garlic to the pan and let the aroma infuse gently.
    🕒 05:06
22. Once you can smell the fragrant garlic and butter, add the sauce mixture [A] and simmer lightly while evaporating the alcohol.
    🕒 05:23
23. Once it boils and the alcohol has evaporated, return the cooked chicken to the pan and toss to coat with the sauce. (Tip!) Coating with potato starch helps the sauce cling better and prevents the chicken from becoming dry.
    🕒 05:39
24. Once the chicken is coated with the sauce, return the stir-fried vegetables to the pan.
    🕒 06:01
25. Turn the heat to medium and toss everything together briefly, being careful not to overcook the ingredients.
    🕒 06:08
26. Once the sauce has coated everything, it's ready. Transfer to a serving dish.
    🕒 06:19