Five spice-braised chicken and eggs (Kai pa-lo) from The Better-than-Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home (page 197) by Danette St. Onge

  • white pepper
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  • jasmine rice
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  • EYB Comments

    Can substitute black pepper for white pepper; extra-firm tofu for fried tofu; soy sauce mixed with molasses for Thai dark sweet soy sauce; and pork butt, pork shoulder, pork belly, beef, duck, or meatballs for chicken. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute black pepper for white pepper; extra-firm tofu for fried tofu; soy sauce mixed with molasses for Thai dark sweet soy sauce; and pork butt, pork shoulder, pork belly, beef, duck, or meatballs for chicken. See recipe for a variation.

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