Rinse the chicken wings, dry them, split them in the joints. Put the wing tips on with the salted water and sauté for 45 minutes. Strain the stock.
Clean the leek, cut into rings and rinse thoroughly. Mix sake, leek, ginger and soy sauce to a marinade and let the chicken wings marinate in it for about 30 minutes. Remove, sprinkle with cornstarch and bake in hot oil until done. Place on paper towels to drain.
In a saucepan, mix the marinade with the measured chicken stock and sugar. Pour in the chicken wings and let them bubble. Reduce temperature, simmer for 20 min more.
Clean broccoli, cut out large stalks, then cook for a few minutes in salted water until just fork tender. Remove and let drain. Heat peanut oil in a frying pan, toss broccoli in it, season with salt.
Put the chicken wings on a plate, pour the stock over them and put the broccoli separately on the table.