Boiled dish (chicken pot-au-feu) | Easy recipe at home by cooking expert Kari / Yukari's Kitchen's recipe transcription

Remove the sinew, excess skin and fat from the chicken thighs, cut into bite-sized pieces and season with salt and pepper.
Wash and drain the cabbage, cut off the bottom core and cut in half lengthwise.
Peel the potatoes and cut into quarters.
Fill a bowl with water (not listed) and soak the cut potatoes for 3 to 5 minutes to remove the lye.
Peel the carrots and cut into pieces.
Slice the onion into quarters, leaving the core intact.
Drain the potatoes from the lye.

Add olive oil to a frying pan and heat over medium heat.
Place the chicken thighs, skin side down, in a frying pan and fry for 2 minutes and 30 seconds over medium heat, then flip when browned.
Cook over low heat for 2 minutes, then remove to a baking tray.
Place the cabbage, onions, carrots, and potatoes in a frying pan that has been turned off and cook over medium heat.
Once browned, turn it over, reduce the heat to low, and sprinkle with cooking sake.
Cover and steam for 3 minutes.

Remove the lid, return the chicken thighs to the frying pan, add (A) and bring to a boil over medium heat to remove the lye.
Add the sausage, cover, and simmer over low heat for 5 minutes.
Add salt to taste and serve in a bowl.