Preheat oven to 375°F.
Place chicken in a 9x13" pan, like this. Set aside.
In a medium saucepan, add the mirin, sake, shoyu, orange juice, cloves, and sugar and bring to a boil. Stir occasionally. Once it comes to a boil, lower the heat to simmer and add the oils. Simmer for another 10 minutes or so. The reason I delay on adding the oils is to guarantee they don't reach their smoke point...or the point at which they actually burn and their flavor breaks down. Especially with sesame oil, you want that flavor. It's delicious.
Pour the sauce evenly over the chicken drummies. Make sure it's all covered. Baste if you have to.
Pop in the oven for about 40 minutes, pulling it out twice to turn over and baste. This will ensure even coverage of the sauce and even cooking.
To serve as an appetizer: when ready, remove from oven and transfer to a serving platter that is covered with the cabbage leaves. Place a peeled orange and/or orange wedges on the platter. Use the sauce left in the pan to drizzle over the drummies. Sprinkle with the green onions and serve.
To make a meal of it: Serve with rice and a vegetable. I recommend Braised Cabbage and Radishes.