Kai Pa Lo Jennifer writes, “This stew is traditionally made with leftover fried pork, but I find that dark meat chicken works just as well.” This is the dish that Jennifer's new Auntie Lumnow made for her. 1 TB. canola oil 1 medium yellow onion, diced 4 garlic cloves, minced (or 1 tsp. PENZEYS MINCED GARLIC) 2 TB. soy or tamari sauce (we used reduced sodium) 1 tsp. GRANULATED GARLIC POWDER or PENZEYS ROASTED GARLIC 1/2 tsp. GROUND WHITE PEPPER 4 chicken leg quarters 1-2 TB. CHICKEN SOUP BASE 4-6 Cups water 1 TB. brown sugar 4 soft-boiled eggs (boiled for 6 minutes), peeled 1-2 TB. CHINESE FIVE SPICE

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