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

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Peden + Munk

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Recipe notes