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Braised Chicken Soboro And Kabocha Squash Recipe

Braised Chicken Soboro and Kabocha Squash Recipe
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Serving : 2
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Prepare the ingredients before making Braised Chicken Soboro and Kabocha Squash in your home. Then, follow these steps below to serve Braised Chicken Soboro and Kabocha Squash for your family or friends.

Ingredients: Braised Chicken Soboro and Kabocha Squash

  • 1/2 medium Kabocha squash
  • 100 grams Minced chicken
  • 200 ml Water
  • 1 tsp Dashi stock (you could use granules)
  • 2 tbsp Cooking sake
  • 2 tbsp Mirin
  • 2 tbsp Sugar
  • 1 1/2 tbsp Soy sauce
  • 1 pinch Salt
  • 1 tsp Vegetable oil

How to Make Braised Chicken Soboro and Kabocha Squash

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Braised Chicken Soboro and Kabocha Squash in your home by yourself.

    Step 1
  • Discard the seeds and fibres of the kabocha squash and cut into bite sizes. Peel the hard peel in places. It is good if you trim the edges of the cut squash (this process avoid thickening the resultant sauce too much).
  • Step 2
  • Heat oil in a pan and fry the chicken mince. Make sure not to brown too much and break up any clumps. Add the kabocha squash and fry quickly.
  • Step 3
  • Add the water, dashi stock, sake, mirin and sugar and simmer for about five minutes. Add the soy sauce and salt. Cover with an otoshibuta drop lid directly on top and simmer for 15 to 20 minutes over low heat.
  • Step 4
  • When the cooking liquid is almost gone, check the kabocha squash if it has cooked through. When it is done, turn off the heat and serve.
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