MY VERSION OF SIPO EGG
Prep time: 30 minutes
Serves: 4 with steamed rice
4 tbsp butter
4 tbsp olive oil
1 large onion,peeled and sliced thinly
5 cloves garlic, minced
2 cups diced jicama (singkamas)
1 lb diced chicken thighs
1 cup diced carrot
3 pcs chinese sausage, sliced thinly
1/2 lb chicken liver, cut into small pieces
1 can cream of mushrooms
1 can nestle cream or table cream
1 cup canned corn
4 oz snow peas
1 can quail eggs
Melt butter with the olive oil
Saute onions for 2 minutes then add garlic and cook for 30 seconds.
Add jicama and cook for 30 seconds.
Add chicken and cook for 3 minutes until blood disappears.
Add carrots, sausage and cook for 2 minutes over medium heat.
Season with salt and fish sauce.
Cover and cook for 2 minutes or until liver is cooked.
Add cream of mushrooms and nestle cream.
Turn heat to low, cook and stir.
Cover and cook for 2 minutes.
Cover and cook for a minute.
Add snow peas and cover and cook for a minute.
Cover and cook for 2 minutes over low heat.
cookware purchase: https://www.heritagesteel.us/pages/ch…