Tuesday, February 10
I love Penzeys Spices. In fact, one of the things I miss most about living in Menlo Park is having a Penzeys store just down the street. Since the nearest store is now about 45 minutes away, I really appreciate getting the catalog that much more. And, unlike the store, the catalog is filled with all kinds of great recipes.
Nate got his hands on the latest catalog and requested that I make three of the recipes in it, so we’ve been doing one Penzeys recipe a week. I started with a recipe for Chicken Kai Pa Lo, a Thai soup served with rice and soft-boiled eggs. Kai pa lo is traditionally made with pork, but this particular recipe called for dark meat chicken.
This dinner was GOOD. Nate and I loved it and the kids all liked it, too. In fact, 7-year-old Anna was especially enamored with this dish and practically licked the bowl clean. Nate and I both agreed that this kai pa lo tasted as good as anything we’ve eaten at a Thai restaurant. I am so glad Nate got me to try this recipe. Penzeys once again for the win!
For the eggs, I highly recommend you follow my friend Irvin’s technique for making soft-boiled eggs. Our soft-boiled eggs came out perfectly. The soup itself has a wonderful Asian flavor that is very comforting, and the recipe is surprisingly simple to make. You won’t have to slave in the kitchen to make an impressive meal!Chicken Kai Pa LoPrep timeCook timeTotal timeThis recipe originally came from a Penzeys Catalog and was submitted by one of their customers Jennifer Sombutmai. I have modified the recipe by adjusting measurements and making them more specific, and I changed the meat used to speed the cooking process.Author: Jane MaynardServes: 6-8Ingredients
- 1 tablespoon canola oil
- Half of a medium yellow onion, diced
- 4 fresh garlic cloves, minced or pushed through a garlic press
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon ground white pepper
- 4 boneless, skinless chicken thighs
- 1 tablespoon chicken soup base (Penzeys sells this, I also use "Better Than Bouillon" from the store)
- 6 cups water
- 3 tablespoons brown sugar
- 1 soft boiled egg per serving
- 1½ tablespoons Chinese Five Spice
- Chopped green onions (optional)
- Heat oil in a large sauce pan or dutch oven over medium heat. Add the onions and cook until translucent, about 5 minutes.
- While the onions are cooking, mix together the soy sauce, garlic powder and white pepper. Rub this mixture on both sides of the chicken pieces.
- Once the onions are translucent, add fresh garlic to the pan and cook until fragrant, about 2 minutes. Push the onions to the side of the pot a bit and add the chicken pieces to the center of the pot. Brown chicken on both sides, about 4 minutes a side.
- Add the soup base to the pot then pour in the water. Bring to a boil then reduce the heat to a simmer. Let cook uncovered until chicken is cooked through, about 10 minutes. I use a thermometer to check for doneness - chicken is ready at 160º F.
- Remove chicken from the pot and shred/cut into bite-sized pieces. Add the five spice and brown sugar to the pot, stir well, then return chicken to the pot. Simmer 5-10 more minutes.
- Serve soup in a bowl with jasmine rice and a soft-boiled egg. Top with green onions if using.