Chicken Wings Simmered in Marmalade

• 10 Chicken drumettes (the thickest part of the wing)
• 1 dash of each Salt and pepper
• 100 grams Marmalade
• 4 tbsp Soy sauce
• 2 tbsp each Sake and mirin
• 1/2 clove Sliced garlic (to taste)
• 400 ml Water

1. Put the chicken pieces in a single layer and pour some boiling water over them quickly.
2. Season with salt and pepper and leave for a while.
3. Put the ingredients marked - marmalade, soy sauce, sake, mirin, sliced garlic and water - into a pan.
4. When it comes to a boil add the chicken pieces so that they don't overlap each other.
5. Skim off the scum.
6. Keep the heat at medium to low so as not to burn the sauce.
7. Put an otoshibuta, or a piece of aluminum foil or kitchen parchment paper with several holes punched in it, right on top of the simmering food, and cook for about 40 minutes.
8. When the sauce has reduced to the point where you can see more than half of the chicken pieces above the surface, take out the meat only.
9. Turn up the heat a bit and keep reducing the sauce.
10. When the sauce is a little syrupy, re-add the chicken and stir to coat the pieces with the sauce.
11. Finish by drizzling a little bit of soy sauce on top.
12. If you reduce the sauce too much it will burn so please be careful.

chicken, salt, marmalade, soy sauce, mirin, garlic, water

Taken from cookpad.com/us/recipes/170049-chicken-wings-simmered-in-marmalade (may not work)