Sake-Steamed Chicken and Kabocha Squash

Ingredients for Sake-Steamed Chicken and Kabocha Squash

• 2 dried chillies de árbol, seeded, crushed, or 1/2 teaspoons crushed red pepper flakes

• 240ml sake

• 1 (2-inch) piece ginger, peeled, cut into thin matchsticks

• 2 (230g) skin-on or skinless, boneless chicken breasts

• Sale kosher

• 1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again

• 2 spring onions, sliced on a diagonal, plus more for serving

Combine chillies, sake, and 240ml 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 spring onions. 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.

Remove steamer basket from pot and bring liquid to a boil. Cook until flavours are concentrated and liquid thickens, 6–8 minutes (you should have about 45ml ).

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

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