|Serves||3 to 4|
The inspiration for this recipe came from food blogger Jess Thomson.
|12||oz. boneless, skinless chicken thighs, trimmed of fat and cut into ½-inch dice|
|1||tsp. fish sauce|
|1||tsp. rice wine|
|3||Tbsp. peanut or canola oil|
|~||Half a medium kabocha squash, skin cut off and chopped into ½-inch cubes|
|1||Tbsp. minced fresh ginger|
|3||Tbsp. fish sauce|
|⅓||cup sliced scallions (green and white parts)|
|~||Steamed rice, for serving|
This content is from the Matthew Amster-Burton collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything