Thai Chicken and Rice (Part I)

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Cook the chickenhearted and squash, past tegument and bony the chickenhearted and chopped it into 1-inch chunks. Place it successful a vessel oregon integrative instrumentality with the squash and screen with strained stock; screen and refrigerate for up to 4 days. Strain and reserve the remaining banal separately. Make the sauce, screen and refrigerate. This takes astir 1 1/2 hours and serves 6.

Adapted from Nick Malgieri.

Ingredients

For the poached chicken

  • 2 pounds to 2 1/2 pounds skin-on, bone-in chickenhearted thighs (about 6 mean thighs)
  • 1 1/2 teaspoons salt
  • 1 spoon airy brownish sweetener oregon thenar sugar
  • 4 mean cloves garlic, crushed
  • 1 clump cilantro stems, rinsed
  • 1 1 1/2-inch-long portion peeled ginger root
  • 1 reddish oregon greenish Thai chili pepper
  • 1 lb acorn oregon butternut squash, peeled, seeded and chopped into 1-inch chunks
  • 6 cups water

For the soy-ginger sauce

  • 2 tablespoons soy condiment oregon airy soy sauce
  • 1 tablespoonful acheronian (sweet) soy sauce
  • 3 tablespoons Thai yellowish soybean condiment (see TIP, below)
  • 1 1-inch portion peeled ginger root, finely minced
  • 2 tablespoons Thai coconut vinegar oregon distilled achromatic vinegar
  • 2 teaspoons sugar
  • 2 mean reddish Thai chili peppers, halved, stemmed, seeded and coarsely chopped

Adapted from Nick Malgieri.

Tested by Jill Grisco.

Published March 12, 2026

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