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Ingredient
Kai Pa Lo By Blondie's Friend Outi
Introduce
Ingredient
Food ration :
4 servings
1 tbsp
canola oil
1 medium
onion, diced
1 tsp
garlic powder
1 tbsp
brown sugar
Cooking instructions
* Step 1
Heat the oil in a medium soup pot or Dutch oven over medium heat.
* Step 2
Add the onion and cook until translucent, about 5 minutes.
* Step 3
Add the garlic and cook until fragrant, about 2 minutes.
* Step 4
In a small bowl, combine soy or tamari sauce with the garlic powder and white pepper.
* Step 5
Rub the chicken pieces with the mixture.
* Step 6
Push the onion/garlic mix to the side of the pot and place the chicken, skin side down, in the bottom of the pot.
* Step 7
Let brown for about 4 minutes.
* Step 8
Turn the chicken.
* Step 9
Add the soup base and cover with water.
* Step 10
Bring to a boil and then reduce to a simmer for 45 minutes.
* Step 11
Remove the chicken from the soup and allow to cool for a few minutes.
* Step 12
Add the brown sugar, peeled eggs, and five spice to the soup, keeping the heat on low.
* Step 13
Use two forks or your fingers to pull the meat from the chicken, discarding the skin and bones.
* Step 14
Place the meat back in the pot and allow to simmer for 10 minutes.
* Step 15
Serve with steamed jasmine rice and garnish with sliced green onions if desired.
Note: if there is a photo you can click to enlarge it
Tag
canola oil
onion diced
soy or tamari sauce (She uses reduced sodium)
Garlic Powder
garlic cloves, minced
to 2 tablespoons Chinese five spice
brown sugar
soft boiled eggs (boiled for 6 minutes), peeled
to 6 cups water
to 2 tablespoons chicken soup base
Chicken Leg Quarters
to 1/2 teaspoon white pepper
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