Sake-Steamed Chicken And Kabocha Squash

• 2 dried chiles de arbol, 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

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 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
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.).
3. Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.

uerbol, sake, ginger, chicken breasts, kosher salt, red kuri, scallions

Taken from www.epicurious.com/recipes/food/views/sake-steamed-chicken-and-kabocha-squash (may not work)