Gai Pa Loh – Chicken and Eggs Stewed In Gravy

  • 7 eggs ( duck eggs may be used) 
  • 500 grams chicken pieces (wings and legs) 
  • 10 pieces dice sized Tofu, fried to inflate (optional item)
  • 4 Tbsp light soy sauce
  • 4 Tbsp fish sauce
  • 1 Tbsp black soy sauce
  • 250 grams (~8 ounces) palm sugar
  • 1 Tbsp salt
  • 3 Star anise ( or may use 5 Spice 2 tsp)
  • 2 pieces Cinnamon, 2 inches long each
  • 1 tsp Cumin
  • 2 Tbsp vegetable oil
  • 1 Tbsp coriander root
  • 3 large cloves garlic, peeled
  • 1 tsp Pepper corns
  • 1.5 liters (~6 cups) water

  1. Rinse the eggs . Add water and salt into the pot and put on the stove over medium heat. Boil the eggs in that pot until they are cooked and turned to hard boiled eggs. ( 10-12 minutes). Remove the eggs and place in cold water until able to be handled and peel the shell. 
  2. Pound coriander root, garlic and pepper seed together until fine.
  3. Add the oil into the pan on medium heat and wait until the oil heats. Then add the pounded coriander root, garlic, and pepper into the frying pan, stir fry to fragrance (1-2 minutes).
  4. Add palm sugar into the pan and stir until it melts down. Follow with the  chicken pieces, hard boiled eggs, fish sauce, black soy sauce, and soy sauce.  Stir well together.
  5. Transfer everything into a 3 or 4 litre pot (3 or 4 quart). Add 1.5 liters (1 1/2 quarts) of water, Chinese Star anise or 5 spice, cinnamon, and cumin. Wait until the water starts to boil then adjust the heat down to low. Stew for about 45 minutes then remove the pot from the heat.  If wish to add fried tofu to your Pa Loh, please add in 15 minutes before turning off the heat.
  6. Put Pa Loh into a bowl, garnish with chopped coriander and serve.