Kabocha (as seen in the photo at the bottom of the page) is the Japanese word for squash. It has an earthy rich flavor with a touch of sweetness. Cooking on steams will result in a refined, light, and in some cases even healthier dish.
If you like the kabocha squash, click here for a kabocha savory pie recipe.
Method of preparing the chicken:
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Pour 1 cup water into a pot. Stir in the pepper flakes and the wine and fit a steamer into the pot.
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Spread the ginger sticks on the steamer and put the chicken on top. Season with salt and pepper. You can remove the skin but if you choose to keep it, make sure the skin side faces up. Add the squash and scallions on top.
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Cover and steam over medium heat for no more than 20 minutes, until squash is tender and chicken is cooked. If needed, add more water, 1/4 cup at a time.
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Remove the steaming basket and turn the heat up. Let the liquids boil for about 6 to 8 minutes. Serve and pour liquids over the dish.
Chef's Tip:
This recipe will also work with a red Kuri squash.
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