Creamy Chicken Kabocha

Name: Creamy Chicken Kabocha
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 250 gr chicken fillet, diced; 1/2 onion, diced; 1/3 kabocha (about 300-400 grams, deseeded, sliced thinly (no need to peel the skin); 4 flowering shallot stalks, sliced (you can also use leek or spring onion); 1 tbsp powdered broth; 1/2 tsp crushed black pepper; 1/2 tsp ground mace; 1/2 cup cooking cream; 1 tbsp fermented garlic oil (or you can use regular oil); 1 tsp fermented garlic (you can use fresh ones, but double the portion); 1/2 cup water

Angela Mertoyono @tenshi

In my kitchen!

I bought some cheap kabocha pumpkins for less than $1 each! So I have turned them into plenty of delicious food. Growing up, I had associated pumpkins with something sweet, like Indonesian kolak or candil porridge. Ever since I met my Japanese best friend, she opened my horizon. I have been making savory dishes with kabocha and other pumpkins ever since. This is one of my experiments in the kitchen. I am thankful because I can still have fun in the kitchen!

#givingthanks

Angela Mertoyono @tenshi

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Ingredients

30 minutes or so

4 servings

250 grchicken fillet, diced
1/2onion, diced
1/3kabocha (about 300-400 grams, deseeded, sliced thinly (no need to peel the skin)
4flowering shallot stalks, sliced (you can also use leek or spring onion)
1 tbsppowdered broth
1/2 tspcrushed black pepper
1/2 tspground mace
1/2 cupcooking cream
1 tbspfermented garlic oil (or you can use regular oil)
1 tspfermented garlic (you can use fresh ones, but double the portion)
1/2 cupwater

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Steps

30 minutes or so

1

Stir-fry the chicken with fermented garlic and the oil until the chicken becomes golden brown.
2

Add onion, kabocha slices, flowering shallot, water, and stir occasionally. When the kabocha is a bit soft, add powdered broth, black pepper, and mace. Stir occasionally.
3

When the kabocha is soft and the chicken is firm, add cooking cream. Stir and correct the taste if necessary.