I used the chicken drummettes this time, but this recipe is also good for chicken thighs or pork spareribs. By cooking the bone-in chicken with the vegetables togethre in the donabe, it creates the complex deep flavor.
This is a great one-pot dish which you can serve at the table and you can dig in family-style. I posted the full-recipe on toiro's website. So, please check it out.
After searing the chicken, add the daikon, rotus root, carrot, and ginger. Then, deglaze with the Chinese rice wine and add the chicken stock. Put the drop-lid and close with the lid.
Simmer for about 30 minutes (longer time for pork spareribs). Add the mirin, sugar, and soy sauce, and cook for another 5-10 minutes.
It's a very easy one-pot dish which has the wonderfu deep flavors. The meat is so tender and falls off the bones with your chopstics. Yes, we had it in out patio (under the full moon), and enjoyed with the fluffy rice (cooked with the donabe rice cooker, "Kamado-san") and "tororo imo" (grated mountain yam).
I had three bowls of the stew!
