Ingredients

(for large-size classic-style donabe) – 4-6 servings

2.5 pounds  chicken legs (4-6 pieces depending on the size)

salt & pepper for seasoning

1 cup  water

1/4 cup  Chinese rice wine or sake

2 - 2.5 tablespoons  dark brown sugar

1/3 cup  soy sauce

1/4 cup  black vinegar (can be substituted with regular rice wine vinegar)

3 cloves  garlic, lightly smashed

3  scallions, green part only

1 knob  ginger, sliced

3 whole pieces  dry red hot chili (optional)

3 bulbs  kabu (Japanese turnip), peeled, cut into half, and sliced into 1/4” thickness

4 oz  medium-size shiitake mushrooms, cut into half

leaves from kabu, cut into 2” length (optional)

3 scallions, bottom part only, thinly sliced

some la-yu (hot sesame oil), optional

Procedure

1. 1. Season chicken lightly with salt and pepper.  Let it rest in the refrigerator for 2-3 hours to overnight.
   

2. 2. In a donabe, combine the water, rice wine, brown sugar, soy sauce, and black vinegar.  Add the seasoned chicken.  Also add the garlic, scallion (green part), sliced ginger, and dry chili.
   

3. 3.Set the donabe over medium-high heat on gas stove-top.  As soon as the broth starts almost boiling, reduce the heat to medium-low.  Cover the surface with a drop-lid (or a piece of foil), then cover with lid.  Simmer for 20-25 minutes.
   

4. 4.Remove the drop lid.  Remove the garlic, scallion, ginger, and dry chili and discard.  Add the kabu and shiitake mushrooms and continue to simmer for 15 minutes or so.  Add the kabu leaves (optional).  Stir.  Turn off the heat and let it rest (with the lid on) for 10-15 minutes.
   

5. 5.Divide into individual bowls and garnish with some sliced scallion and la-yu.