2 bone-in chicken legs (or thighs)
½ medium onion, cut into ¾” slices
1” piece fresh ginger, peeled, crushed
1 tablespoon vegetable oil
5 tablespoons soy sauce
2 tablespoons sake
2 tablespoons sugar
1 tablespoon sesame seeds
Chopped scallions, to taste
Preheat the pot over medium heat for about 3 minutes. Spread oil evenly and sear chicken skin-side down for 5 minutes or until golden brown. Transfer chicken to a plate and wipe off excess oil left in the pot with a paper towel.
Add onions and ginger into the pot and pour in Sauce Mixture. Place chicken back into the pot on top of onions, cover and steam over low heat for 25 minutes. (Try not to open the lid while cooking.)
Take out chicken and simmer sauce over medium heat for 3 minutes or until the sauce thickens. Drizzle the reduced sauce over chicken, sprinkle sesame seeds and chopped scallions on top and serve hot.
Cutting the onion into thick slices will draw out just enough juices to create exquisite emulsified sauce.
Sake can be substituted with red wine.
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