Remove the seeds from the pumpkin and cut it into bite-sized pieces. Slightly shave the skin to allow the flavor to penetrate.

Cut the chicken into bite-sized pieces, sprinkle with a little salt and pepper, and lightly coat with cornstarch (about 1/2 tablespoon).

Heat oil in a pot and cook the chicken starting with the skin side. Once both sides are golden brown, remove them. There's no need to cook them thoroughly.

Using the same pan, cook the pumpkin in the chicken juices until it absorbs the flavors.

Once the pumpkin is slightly browned, combine all the ★ seasonings and the chicken.

For a drop lid, use a paper towel to avoid washing a lid. Fold the paper towel into a triangle three times.

Cut the tip with scissors and round the back. Cut the middle as you like.

When opened, it should look like this. It's convenient because you can throw it away after use, reducing washing, and it fits the pot size.

Cover with the drop lid and simmer over medium heat. Since the ingredients are pre-cooked, about 15 minutes should be enough, but adjust to your preference.

Turn off the heat and let it cool to absorb the flavors. Once the flavors have set, reheat and add the remaining cornstarch dissolved in water.

Sprinkle with parsley and it's ready to serve!