Ingredients

(for medium-size Classic-style Donabe)

2 lbs.  Chicken drummettes

salt and pepper to taste

1 tablespoon  sesame oil

1/2 pound  daikon, peeled and cut into thin discs (about 1/4"), and further cut into quarter

1 small carrot, peeled and cut into thin discs (about 1/4 “)

1/2 pound  lotus root, peeled and cut into thin discs (about 1/4"), and further cut into quarter

1 knob (about 2 tablespoons)  ginger, peeled and sliced very thin

3/4 cup  Chinese rice wine

about 3 cups  Chinese chicken stock

1 tablespoon  brown sugar

1 tablespoon  mirin

2.5 tablespoons  soy sauce

salt to taste

Procedure

(Preparation)

*Soak the sliced lotus in a bowl of water with 1 tablespoon of vinegar for 10-15 minutes.  Drain and rinse.

*Season the chicken drumettes with salt and pepper, and let them rest in the fridge for 30 minutes.  (If you have time, overnight resting with the cover on would make the chicken taste even better.)

1. 1.Heat the sesame oil in the donabe over medium-high heat, and sear the chicken drummettes until lightly colored.  (Picture A.)
   

2. 2.Add the daikon, carrot, lotus, and ginger.  Stir for a couple of minutes.  (Picture B.)
   

3. 3.Deglaze with the Chinese rice wine, and add the chicken stock to barely cover the surface of the ingredients.  (Picture C.)
   

4. 4.Bring to a boil, and reduce the heat to simmer.  Skim as necessary.
   

5. 5.Place the drop-lid on the surface (or line the surface with the parchment paper) and close with the lid.  (Picture D and E.)
   

6. 6.Simmer for 30 minutes.
   

7. 7.Add the sugar, mirin and soy sauce.  Season with salt if necessary.
   

8. 8.Close the lid again and simmer for 5-10 more minutes.
   

*You can also try this recipe with chicken thighs or pork spareribs.  For pork spareribs, you might need to cook longer until the meat becomes tender.