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1
Prick the chicken with a fork or toothpick.
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2
Make an incision along the leg bone.
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3
Make several slits over the thick part to make the meat even.
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4
Pour water and 100 ml of sake, enough to cover the chicken, in a deepish frying pan.
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5
Bring to the boil and put in the prepared chicken.
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6
Cook the chicken gently for about 1 hour.
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7
Add some water to cover the chicken if necessary.
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8
After 1 hour remove the chicken from the cooking juice and leave to cool.
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9
After cooling pat dry the chicken and rub salt, pepper and garlic all over.
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10
After marinating for 30 minutes add the ingredients and the chicken into a resealable bag.
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11
Seal the bag tightly and rub the chicken with the seasonings.
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12
Leave to marinade for at least 3 hours.
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13
Remove the excess air from the bag so as to allow the seasonings to coat the chicken well.
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14
Move the bag around to help the seasonings fully cover the chicken.
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15
Cook the broccoli meanwhile and season with salt, pepper and mayonnaise.
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16
Microwave the potatoes until tender.
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17
Grease the frying pan thinly with oil (if you use a non-stick frying pan you don't need any oil).
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18
Take the chicken pieces out of the bag and place them in the frying pan with the skin side down.
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19
After the skin side is golden brown turn down the heat to low.
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20
Turn over and add the potatoes cut in half.
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21
Cover the frying pan and cook for a further 10 minutes.
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22
Add the marinade from the bag and reduce.
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23
After the sauce is reduced shake the frying pan and coat the chicken and potatoes with the reduced sauce.
