Dinner: Sake-Steamed Chicken and Kabocha Squash

Recipe by Tadashi Ono and Harris Salat The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Sake-Steamed Chicken and Kabocha Squash

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

2 dried chiles de árbol, seeded, crushed, or 1/2 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
1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again
2 scallions, sliced on a diagonal, plus more for serving

Instructions

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

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