I have found the simmering liquid made of equal parts soy sauce, mirin and black vinegar (the Japanese not Chinese kind) to be a very good universal stewing medium. I first used it to steam/poach chicken breast. I then used the same concoction to simmer chicken wings which is now one of our most favorite drinking snacks. I think I have now perfected it.
I decided to keep this liquid going much as some Yakitori joints do (making a sauce started when great grand dad started the place and spanning many generations) by adding new “tare’ sauce to the pot. After stewing and consuming all the wings (I usually keep the cooked wings we did not eat in the jelled liquid reheating the leftovers), I strained the hot liquid to removed any debris and spent ginger slices and kept it in the sealed container in the refrigerator. Every time I cook a new batch of wings, I remove the congeal chicken fat from the surface of the jelled simmering liquid, heat it up, and add the appropriate amount (for whatever you are stewing) of soy sauce, black vinegar and mirin (1:1:1). I taste it and add water since water evaporates which makes the simmering liquid too strong. I also add new slices of ginger every time to renew a fresh ginger taste. This way, the simmering liquid can be perpetuated. The simmering liquid is getting better and better every time I cook a new batch of chicken.
This is sort of the dish without a particular citizenship. It can be served as a main dish with a starch in the Western-style or it can be a wonderful Izakaya style drinking snack. The chicken meat is so tender, you can remove the bones by hand (my wife) or using chopsticks (me), or before serving (guests). Although we considered having sake, we had this with Ridgeline Vineyards Alexander Valley Cabernet Sauvignon 2005. This is a very decent California Cab without any harsh edges and went very well with this dish. The black vinegar became very mild and and did not compete with the wine at all. After eating two thighs each, we did not need any more food.