Video Original: Smoke In The Kitchen with Chris Folkerts from G Pen

Video Original: Smoke In The Kitchen with Chris Folkerts from G Pen


Chris Folkerts sits down with Sailene to enjoy delicious food while reminiscing how he created the G Pen.

Smoke In The Kitchen gives the audience a rare chance to share the kitchen with someone they admire. This episode of Smoke In The Kitchen features Chris Folkerts, the creator of G-Pen. G-Pen took the world by storm and has been rising as a must-have cannabis product for three years, giving cannabis consumers a new way to ingest what they love. G-Pen allows consumers to smoke in a discreet and almost odorless way. Sailene joins us to explain her day with Chris below.

Chris, the creator of G-Pen, loves his soup and loves his OG. So, with winter on the way, I thought how better to welcome him than with a bowl of chicken coconut soup and two great strains of cannabis chosen specifically for him.

As a way of welcome, we started with some Super Sour Skunk which is a sativa-dominated hybrid of an old-school Super Skunk clone from Holland and an East Coast Sour Diesel male. Prized for its ability to trigger creativity, it’s the perfect note to begin with.

From there, it was onto the food. The great thing about chicken coconut soup, besides how good it tastes, is that it’s really easy to make. As with most soups, feel free to improvise in terms of ingredients you have on hand. If the dish is new to you, though, just follow along below.

Servings: 4


  • About six inches of peeled ginger
  • 1/2 Tbsp. lime zest and 2 ounces lime juice
  • 4 cups chicken broth
  • ¾ - 1 lb skinless, boneless chicken, cut into 1” pieces
  • 4 ounces mushrooms (shiitake or oyster mushrooms work best)
  • 1 can coconut milk (approx 12-13.5 ounces)
  • 1 Tbsp. fish sauce
  • ½ tsp sugar
  • Chili oil, cilantro leaves, and lime wedges

Begin by lightly smashing the ginger with the back of a knife and slice it into pieces. Bring it, the lime juice and the stock to a boil. Reduce the heat and simmer for 10 minutes.

If desired, you can strain the ginger out before adding the chicken. Bring the chicken and broth back to a boil. Reduce the heat, add mushrooms, and simmer for 20-25 minutes, stirring occasionally.

When it’s ready, mix in the coconut milk, fish sauce, and sugar. Serve with the chili oil, cilantro, and lime wedges as garnishes.

To enhance the meal, I paired the soup with an aptly named Birthday Cake OG Kush. Its parent strains are Girl Scout Cookies and Cherry Pie, and this one does them proud. An indica dominant hybrid, it’s particularly good in terms of relaxing the body without sedating the mind.

As an added bonus, especially with the season change, many people who suffer from pain, anxiety, inflammation, and headaches swear by their birthday cake. Best of all, they don’t have to wait until their birthday to enjoy it. Neither do you.


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MERRY JANE is based in Los Angeles, California and is dedicated to elevating the discussion around cannabis culture.

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