Serves 4
41 min
Sake-Steamed Chicken and Kabocha Squash
Recipe GLPRe7a3324f715aa2
Tender chicken breasts and sweet kabocha squash are gently steamed over a fragrant sake and chile-infused broth. The steaming liquid is then reduced to a concentrated glaze and drizzled over the cooked chicken and vegetables. This light, aromatic dish is finished with fresh scallions and serves as an elegant, protein-rich main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 dried chiles de árbol, seeded and crushed, or 1/2 teaspoon crushed red pepper flakes
1 cup sake
1 (2-inch) piece ginger, peeled and 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 and sliced crosswise into 3/4-inch-thick half-moons, then halved
2 scallions, sliced on a diagonal, plus more for serving
1 cup water
Directions
Pour sake and water into a pot and add the crushed chiles de árbol. Place a steamer basket into the pot. Arrange the ginger matchsticks in the bottom of the steamer basket.
Season the chicken breasts on both sides with kosher salt. Place them skin side up in the steamer basket. Arrange the kabocha squash pieces and diagonal-sliced scallions around the chicken.
Cover the pot and steam over medium heat for 16–20 minutes. Check the liquid level partway through; if it drops significantly, add more water in 1/4-cup increments. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F and the squash is fork-tender.
Carefully remove the steamer basket and set aside. Bring the remaining liquid in the pot to a boil and cook uncovered for 6–8 minutes, stirring occasionally, until it reduces and thickens into a concentrated glaze of about 3 tablespoons. The glaze should coat a spoon lightly.
Slice each chicken breast into attractive pieces. Divide the chicken and kabocha squash among four serving plates. Pour the reduced sake glaze over the chicken and squash. Garnish generously with fresh scallion slices and serve immediately.
