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Prep everything so it looks something like this.
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First comes the chicken, skin on.
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Put it on a cutting board and cut it up into long pieces 7 mm thick, big enough to chew on.
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Sprinkle the chicken with a little cooking sake.
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As for the leek, brown the white part a bit if it's not too much trouble because it makes it really good.
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Don't bother if it's a pain.
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Then, peel the garlic, put a knife on top of it and smash it.
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Slam it with your fist.
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Don't grate it, or it will smell garlicky.
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Heat the flavoring ingredients over high heat.
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When it comes to a rolling boil, throw in the whole clove of garlic.
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Add the chicken and cook over high heat.
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Simmer until the color of the chicken changes, then move it to the side over medium heat.
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Add in the tofu and keep simmering.
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Spoon the sauce over the tofu while it's cooking.
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It'll start to turn a nice color, which means it's really soaked up the flavor.
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Add the browned leek, rehydrated dried shiitake mushrooms and Korean chili pepper.
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Spoon on the sauce again and simmer over low heat.
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Raise the heat a bit and add the green part of the leek.
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Cook for a couple of minutes.
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Toss in the chrysanthemum leaves, and it's more or less ready.
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This tofu tastes great with the chicken.
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Enjoy it covered with lots of the sauce.
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You could even pour the sauce on top of a bowl of rice.
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The chicken, tofu shiitake mushrooms as well as the leeks soak up the sauce.
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Even kids who said they hated sweet/salty stuff will eat this.
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The tofu, leeks and shiitake mushrooms all soak up the juice of the chicken and are sweet and salty.
