- 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
- 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.