[Farmhouse Recipe] Kabocha Squash Simmered in Ground Chicken Soboro

1. 1

   Take the seeds and fibrous parts out of the kabocha squash and cut into bite sized pieces.

2. 2

   Stir fry the ground chicken with 1 tablespoon of oil.

3. 3

   When the chicken becomes white, add 400 ml of water and the [A] ingredients, and bring to a boil.

4. 4

   Add the kabocha squash to the pan, put a small lid right on top of the simmering ingredients (drop lid or otoshibuta) and simmer over medium heat for 15 minutes.

5. 5

   After 15 minutes, add the katakuriko dissolved in water to thicken the sauce, and it's done.

6. 6

   The creamy chicken sorobo ankake sauce is so good with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.