This is far from likely to be the last post with the phrase “Courtesy Penzeys Spices” attached to it. Just under a year ago, my parents introduced me to the culinary company, based out of my birth-state Wisconsin, with a jar of Penzeys Frozen Pizza Seasoning and Penzeys Arizona Dreamin’. These two spices kicked off a slow but rapidly escalating obsession.
Fueling the fire was, again courtesy my parents, was a Christmas gift: a subscription to the company’s catalog and an introductory set of spices including Cajun and Chinese Five Spice.
The first catalog arrived and seeing the deliciousness that was the Kai Pa Lo recipe (courtesy to Penzeys’ one Jennifer Sombutamai), I had to try it.
Note: Kai Pa Lo is traditionally made with pork, but this recipe called for chicken. I dig the meat swap; the chicken comes out super juicy and the result is totally mouthwatering.
Tonight I’m making it for the second time; the first was a knockout success.
Here’s what you need:
1 TB. canola oil
1/2 large yellow onion, diced*
1 TB. minced garlic*
3 TB. soy sauce*
1 tsp. Penzeys Roasted Garlic (or garlic powder)
1/2 tsp. black pepper*
4-5 chicken leg or breast quarters
4 cups chicken broth
2 TB. brown sugar*
4 soft-boiled eggs
2 TB. Penzeys Chinese Five Spice
1/4 tsp. salt*
3/4 cup rice
*These are slight variations from Penzeys’ recipe, which called for 1 diced medium yellow onion, 1 tsp. minced garlic, 1 TB. soy sauce, white rather than black pepper, 1 TB. brown sugar and no salt. I embellished it to my own personal taste.
Step 1: Prep the Onions & Minced Garlic
Sauté the minced onions in a large pan. I use my Le Creuset Everday Pan. Add the garlic after a few minutes, then push it all to the side.
Step 2: Make the Chicken Rub
Combine the soy sauce, roasted garlic and pepper. Mix well.
Step 3: Prep the Chicken
Douse the chicken in the liquid-y soy sauce rub and place in the pan. Sear each side for a few minutes.
Step 4: Make It Soupy!
Add the chicken broth. Yes, all 4 cups. Bring to a quick boil then let simmer for about 45 minutes, turning the chicken every so often.
Step 5: Prep the Rice and Eggs
Add about 3/4 rice to a rice cooker and let it do it’s thang. Soft or hard boil the eggs.
Step 6: Make It Sweet!
While the chicken soup is simmering, mix together the brown sugar and Penzeys Chinese Five Spice.
Step 7: Bring it Home
After the chicken has simmered about 45 minutes, pull it from the soup. Toss in the sweet mix from step 6 and stir lightly. Pull apart/shred the chicken with two forks and replace into the dish, letting it simmer and soak in the juices for another 10 minutes.
Step 8: Combine & Enjoy
Home stretch here! Dish out some white rice, scoop on some chicken (don’t forget the broth!) and add a halved egg. Enjoy!