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Recipes
January 2016

Sake-Steamed Chicken and Kabocha Squash

By Tadashi Ono & Harris SalatPhotography by Peden + Munk

4.7

(3)

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Peden + Munk

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

Recipe information

  • 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

Need to make a substitution?

Preparation

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

    Step 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.).

    Step 3

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

Nutrition Per Serving

Calories (kcal) 250 Fat (g) 6 Saturated Fat (g) 2 Cholesterol (mg) 70 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 25 Sodium (mg) 60
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