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Sake-Steamed Chicken and Kabocha Squash

Name: Sake-Steamed Chicken and Kabocha Squash
Cuisine: japanese
Ingredients: 2 dried chiles de árbol, seeded, crushed, or 1/2 teaspoon crushed red pepper flakes; 1 cup sake; 1 (2-inch) piece ginger, peeled, cut into thin matchsticks; 2 (8-ounce) skin-on or skinless, boneless chicken breasts; Kosher salt; 1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again; 2 scallions, sliced on a diagonal, plus more for serving

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16–20 minutes.
2.
Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6–8 minutes (you should have about 3 Tbsp.).
3.
Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.

Recipes sourced from Epicurious.com.

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