Soy Braised Ginger Chicken

This is a traditional Korean dish cooked in a single pot.  It is most delicious served with piping hot fresh rice and the aromas as it is cooking will certainly whet your appetite.

3 lbs of bone in, skin off chicken (bone in, skinless thighs are perfect)

1/2 cup soy sauce
1/2 cup water
1/2 cup sugar
1/4 cup sake
1/4 cup sesame oil
2 tablespoons garlic
2 inches of ginger root, peeled, and sliced about 1/4 inch thick (this will be used to flavor the braising liquid so chopping it to death is not necessary)
1 tablespoon crushed sesame seed
Pepper to taste

2 medium potatoes, peeled and cut into 2 inch chunks
1 carrot, cut into 1 inch chunks
1 onion cut into 2 inch chunks

In a large pot, add soy sauce, water, sugar, sake, sesame oil, garlic, ginger, and sesame seed. Over low heat, slowly stir the braising liquid until all the sugar has melted and bring the mixture to a low simmer. Once the braising liquid is simmering, add all the chicken pieces all at once. Mix all the pieces with the braising liquid and then COVER and reduce the heat to medium low. You want to maintain a steady low simmer. (a few bubbles rising to the surface but not a raging inferno of bubbles) Cook at a simmer for 30 minutes.

Check the pot after 30 minutes. Stir the chicken. Add potatoes, carrots and onions, and stir carefully making sure the vegetables are well submerged into the braising liquid. Cover. Continue to cook for another 20 minutes, or until all the vegetables are tender. Serve with rice and don't be shy about taking the braising liquid and pouring it over your rice.

Garnish with bits of egg crepe (if desired) and chopped scallions.  Serve with piping hot rice.