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Sake-Steamed Chicken and Kabocha Squash

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow. From: bonappetit.com Serves 4

2 dried chiles de arbol, seeded, crushed, or 1/2 teaspoon crushed red pepper flakes
1 cup sake
2" 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" thick half-moons, then sliced in half again
2 scallions, sliced on a diagonal, plus more for serving

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.