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The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Ingredients
4 servings
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 1/4-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.
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Reviews (2)
Back to TopSimple ingredients + minimal prep = delightfully delicious! The reduced steaming liquid was divine!
jansan1
Orange County, CA.
11/13/2019
好吧……我就像蒸鸡肉和蔬菜,伟大的一个healthy dish for winter..... totally not excited to cook this, but there was something about the recipe ...... and then! OMFG who knew you could get this flavor from something steamed?? I think I just rethought how I cook. Thanks again, staff at BA!
jeri_l
Brooklyn, NY
1/20/2018