Thai Chicken And Rice (Part I)

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Washington Post


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2 to 2 1/2 pounds skin-on, bone-in chicken thighs (about 6 medium thighs)

1 1/2 teaspoons salt

1 teaspoon light brown sugar or palm sugar

4 medium cloves garlic, crushed

1 bunch cilantro stems, rinsed

1 1 1/2-inch-long piece peeled ginger root

1 red or green Thai chili pepper

1 pound acorn or butternut squash, peeled, seeded and cut into 1-inch chunks

6 cups water

2 tablespoons soy sauce or light soy sauce

1 tablespoon dark (sweet) soy sauce

3 tablespoons Thai yellow soybean sauce (see TIP, below)

1 1-inch piece peeled ginger root, finely minced

2 tablespoons Thai coconut vinegar or distilled white vinegar

2 teaspoons sugar

2 medium red Thai chili peppers, halved, stemmed, seeded and coarsely chopped

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