Sake-Steamed Chicken and Kabocha Squash

Name: Sake-Steamed Chicken and Kabocha Squash
Yield: 4 Servings
Ingredients: 2 dried chiles de árbol, seeded, crushed, or ½ 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; ¼ small kabocha or red kuri squash, seeded, sliced crosswise into ¾-inch-thick half-moons, then sliced in half again; 2 scallions, sliced on a diagonal, plus more for serving

Tadashi Ono & Harris Salat4 ServingsSource

chicken breast sake kabocha squash weeknight meals main dairy-free gluten-free nut-free healthyish steam dinner

Ingredients

2 dried chiles de árbol, seeded, crushed, or ½ 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

¼ small kabocha or red kuri squash, seeded, sliced crosswise into ¾-inch-thick half-moons, then sliced in half again

2 scallions, sliced on a diagonal, plus more for serving

Method

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 ¼-cupfuls if needed, until squash is tender and chicken is just cooked through, 16–20 minutes.

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.).

Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.