Simmered Chicken Soboro And Kabocha Squash

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Simmered Chicken Soboro and Kabocha Squash. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Simmered Chicken Soboro and Kabocha Squash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simmered Chicken Soboro and Kabocha Squash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Simmered Chicken Soboro and Kabocha Squash using 8 ingredients and 7 steps. Here is how you can achieve that.

I have eaten this for as long as I can remember, and I started making it myself as well. This is my mom's flavor, and a real home-cooking type dish.

For instructions on how to season the chicken breast in Step 2, please refer to(Everyone loves it! Chicken Soboro Don) as it is the same. The kabocha squash falls apart easily once it becomes really soft, so take care when serving m(._.)m There are a lot of steps, but let's keep at it. Recipe by hiroconene

Ingredients and spices that need to be Take to make Simmered Chicken Soboro and Kabocha Squash:

1. 450 grams Kabocha squash
2. 100 grams Ground chicken
3. 2 tbsp ☆Soft light brown sugar
4. 2 tbsp ☆Soy sauce
5. 1 tsp ☆Dashi stock granules
6. 100 ml ☆Water
7. 1 dash less than a tablespoon of each Katakuriko and water
8. 150 ml Water (To add to stew the kabocha)

Steps to make to make Simmered Chicken Soboro and Kabocha Squash

1. Remove the inside and seeds from the kabocha squash, and cut into easy-to-eat chunks. The kabocha squash is very hard, so please be careful when you're cutting it.
2. First, simmer the ground chicken in a pot. Add in the ☆ ingredients and bring to a boil, add ground chicken, and mix together while cooking.
3. Remove the chicken with a slotted spoon for now.
4. Add the kabocha suash to the remaining juice from step 3, add enough water to cover it (for adding to stew the kabocha), suash and gently simmer for 15 minutes over low heat while keeping an eye on it.
5. Stick the kabocha squash with a toothpick, and transfer it to plates if it has softened.
6. Add the chicken that you removed from Step 3. After bringing it to a boil, mix in the water-dissolved katakuriko to thicken.
7. Cover the soft boiled kabocha squash with the sauce from step 6, and enjoy♪.

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