Sake-Steamed Chicken and Kabocha Squash
A delicate Japanese-inspired dish featuring tender chicken breasts and kabocha squash steamed in sake with aromatic ginger and chiles. The steaming liquid reduces to create a flavorful sauce, finished with fresh scallions.
Ingredients
- •2 whole dried chiles de árbol
- •1 cup sake
- •1 piece ginger
- •2 pieces chicken breasts
- •1 teaspoon Kosher salt
- •¼ whole kabocha squash
- •2 whole scallions
- •sliced on a diagonal
- •plus more for serving
Cooking Instructions
- 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.
20 min
- 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.).
8 min
- 3.
Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.
5 min
