SERVES 4 TO 6
Main Course

Ingredients

Drunken Chicken in Shochu Sauce
  • chicken drumettes,1 1/2,pounds (650 grams),,
  • sea salt,1,teaspoon,,maldon-sea-salt
  • green onions,3,,halved crosswise (white and green parts),
  • fresh ginger,1,tablespoon,peeled and thinly sliced,
  • shochu,1⁄4,cup (60 milliliter),preferably rice shochu,
  • soy sauce,3,tablespoons,,kikkoman-soy-sauce
  • raw brown sugar,2,tablespoons,,dark-muscovado-sugar
  • kurozu or rice vinegar,1 1/2,teaspoons,(Japanese black vinegar),koon-chun-black-vinegar
  • green cabbage leaves,4 to 5,,,
  • Minced chives,,,for garnish,
  • Ichimi togarashi (Japanese ground chiles),,,for serving,japones-chile-powder
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Drunken Chicken in Shochu Sauce

This simple dish is ideally suited to casual izakaya (Japanese pub)-style get-togethers. I find that shochu (a Japanese distilled drink) tends to make the chicken more tender and also gives it a nice aroma. I use rice shochu, but other types of shochu or even sake can work with this dish, too. Just put the ingredients in a tagine-style donabe and let it do the work for you. — from Donabe: Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton. Buy this book from Penguin Random House, Indiebound, or Amazon.

Reprinted with permission from Donabe: Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton, 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 Eric Wolfinger
Written By Naoko Takei Moore and Kyle Connaughton | Dec 12, 2018

Ingredients

Drunken Chicken in Shochu Sauce
  • chicken drumettes,1 1/2,pounds (650 grams),,
  • sea salt,1,teaspoon,,maldon-sea-salt
  • green onions,3,,halved crosswise (white and green parts),
  • fresh ginger,1,tablespoon,peeled and thinly sliced,
  • shochu,1⁄4,cup (60 milliliter),preferably rice shochu,
  • soy sauce,3,tablespoons,,kikkoman-soy-sauce
  • raw brown sugar,2,tablespoons,,dark-muscovado-sugar
  • kurozu or rice vinegar,1 1/2,teaspoons,(Japanese black vinegar),koon-chun-black-vinegar
  • green cabbage leaves,4 to 5,,,
  • Minced chives,,,for garnish,
  • Ichimi togarashi (Japanese ground chiles),,,for serving,japones-chile-powder
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Step one

Season the chicken all over with the salt and allow to marinate for 30 minutes, or cover and refrigerate overnight.

Step two

Spread the green onions and ginger in the donabe. Add the chicken and spread out in a single layer. Add the shochu, soy sauce, brown sugar, and vinegar over the chicken.

Step three

Spread out the cabbage to cover the chicken entirely. Cover with the lid and set over medium-high heat. Cook for 5 minutes. Turn down the heat to medium-low and cook for 25 to 30 minutes longer, or until the sauce has reduced by half or more, stirring occasionally. Turn off the heat and let it rest for 5 to 10 minutes.

Step four

Serve in individual bowls at the table and sprinkle with chives and ichimi togarashi.