It has the consistency of ketchup and provides a concentrated, salty hit to this dish. TIP: Thai yellow soybean sauce (tow jiaw, pronounced "dow GEE-ow") is made from fermented whole soybeans and is sometimes called salted soya beans or soy bean paste. Cover the reserved poaching liquid and the chicken and squash with plastic wrap and refrigerate for up to 4 days. Cover the chicken and squash with the remaining poaching liquid. Strain the poaching liquid, reserving 3 cups for cooking the rice. Cut the chicken into 1-inch pieces and add to the squash. Transfer the chicken to a cutting board discard the skin and bones. Using a slotted spoon, remove the cooled squash from the poaching liquid and place it in a large bowl. Pour the sauce into a plastic container or small bowl and cover it with plastic wrap refrigerate until needed, up to 1 week. Pulse until very finely chopped, but not pureed, occasionally scraping down the sides of the bowl. While the chicken is cooling, make the soy-ginger sauce: Combine all ingredients in the bowl of a food processor. (This can sit on the turned-off burner or removed from the stove.) Cover cool the chicken and squash in the poaching liquid. Then reduce the heat to medium-low and cook for 30 minutes. Add all the remaining ingredients and bring to a boil over medium heat, skimming any foam that rises to the surface. For the poached chicken: Rinse the chicken thighs and place them in a large stockpot or Dutch oven.
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