Braised Pumpkin Chicken
Med
Tender chicken thighs and sweet pumpkin slow-braised in a rich, savory Japanese-style sauce — a comforting one-pot family meal.
Cooking Steps
11
STEP 1 OF 11
Chop the Pumpkin
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Open on YouTube ↗Cut pumpkin into large chunks so they hold their shape during braising.
STEP 2 OF 11
Dice the Onion
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Open on YouTube ↗Cut onion into small pieces and mince the ginger.
STEP 3 OF 11
Cut the Chicken
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Open on YouTube ↗Cut boneless chicken thigh into bite-sized pieces.
STEP 4 OF 11
Sear the Chicken
USES
Cooking Oil (2.5 teaspoon)·Boneless Chicken Thigh, cut into pieces (560 gram)
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Open on YouTube ↗Heat oil in a pot over medium heat, place chicken skin-side down and sear until both sides are golden.
STEP 5 OF 11
Sauté Onion and Ginger
USES
Onion, finely diced (0.5 piece)·Ginger, minced (3.3 slice)
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Open on YouTube ↗Remove chicken, then add onion and ginger to the same pot and stir-fry until fragrant.
STEP 6 OF 11
Add Pumpkin and Mirin
USES
Pumpkin, large chunks (0.5 piece)·Mirin (2.5 tablespoon)
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Open on YouTube ↗Add pumpkin and stir-fry until fragrant, then pour in mirin to bring out caramel aroma.
STEP 7 OF 11
Add Chicken and Soy Sauce
USES
Light Soy Sauce (1.5 tablespoon)
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Open on YouTube ↗Return chicken to the pot, add soy sauce and stir-fry until the sauce smells fragrant.
STEP 8 OF 11
Add Remaining Liquids
USES
Rice Wine (2.5 tablespoon)·Salt (0.5 teaspoon)·Japanese Dashi, (for braising) prepared (270 ml)
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Open on YouTube ↗Pour in rice wine, Japanese dashi stock, and salt, then stir to combine.
STEP 9 OF 11
Simmer with Lid
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Open on YouTube ↗Once boiling, reduce to medium-low heat, place baking paper on top and simmer for 8 minutes.
STEP 10 OF 11
Reduce the Sauce
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Open on YouTube ↗Remove the baking paper, turn up to medium-high heat and cook until sauce reduces slightly.
STEP 11 OF 11
Garnish and Serve
USES
Spring Onion, finely chopped (as needed)
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Open on YouTube ↗Turn off heat and sprinkle chopped spring onions on top before serving.
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