Updated on September 30, 2023 by Camille Georgia Uy.
What Is Sipo Egg with Chicken?
Sipo egg is made with a creamy white sauce coating a variety of vegetable chunks, ham, shrimp, and quail eggs. It’s a classic Kapampangan dish that’s chock full of veggies, meat, and a whole lot of flavor.
To level-up an already well-loved vegetable dish, we swapped the shrimp with chicken and upgraded the white sauce from simple to irresistible. We didn’t use cream but we kept it creamy and delicious by using a pack of Knorr Cream of Mushroom Soup and evaporated milk. To make sure you know there are mushrooms in the dish, we tossed in a can of the caps in with the other vegetables, too.
If a creamy chicken mushroom dish is what you’re after, try this version that’s loaded with other vegetables to make it even more appetizing to eat.
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How to Serve Sipo Egg with Chicken
Serve it with hot steamed rice: Sipo Egg with Chicken is best served hot, straight from the stove. The creamy sauce, tender chicken chunks, and soft quail eggs make for a comforting and satisfying meal. It’s perfect with a side of steamed rice to soak up the delicious sauce.
How To Cook Sipo Egg with Chicken
To make sipo egg with chicken, start off by preparing the quail eggs. Boil the quail eggs in a saucepan over medium-high heat for a minute. Drain, transfer to a bowl and fill it up with tap water. Peel off the shells and set aside.
Then, in a large wok over medium heat, cook onions and garlic in oil until just softened. Add chicken chunks, then season with salt and ground black pepper. Cook until browned, then add sayote, singkamas, carrots, and mushrooms. You now also add the
In a small pot or saucepan, place quail eggs. Add enough water to cover the eggs in about 1 inch of water. Bring to a boil over medium-high heat. Once boiling, set a timer for 1 minute then remove from the heat. Drain, transfer to a bowl, and fill with tap water. Peel off the shells from the eggs, and set aside.
In a large wok over medium heat, heat oil. Add onions and garlic, and cook until just softened. Add chicken chunks and sear. Season with salt and ground black pepper. Cook until browned and cooked through.
Add sayote, singkamas, carrots, and mushrooms. You can now also add the Knorr Cream of Mushroom Soup that’s been dissolved in the chicken stock. Bring to a boil and then lower the heat to a simmer. Cook until the vegetables are just tender.
Toward the end, add the green beans, quail eggs, and evaporated milk. Cook for about 2 minutes, and then serve hot.
Tips To Make The Best Sipo Egg with Chicken
1 Don’t overcook the vegetables.
Since the vegetables in this dish are sliced into relatively small chunks, they’ll cook faster than you think! Keep an eye on the sipo egg especially after adding the vegetables in order to ensure that they aren’t boiled for too long. You’ll want the veggies soft, but not soggy.
2 Add a seafood twist to it.
For seafood lovers, adding shrimp to the dish brings a delightful twist. The succulent and slightly sweet flavor of shrimp complements the creamy sauce and adds an extra layer of indulgence.
3 Don’t be afraid to swap out some of the vegetables.
The good thing about this sipo egg with chicken recipe is that it’s versatile: you can add other vegetables or swap out some for your favorites! You can add chicharo or snow peas, baby corn, or even swap out the sayote with patola, if preferred.
Sipo Egg with Chicken Storage Tips
1 Refrigerate lefotver sipo egg with chicken.
Sipo egg with chicken will store well in the refrigerator for up to three days. Make sure to store it in an airtight container after cooling it down to room temperature.
2 Sipo egg with chicken is best consumed immediately.
The creaminess of sipo egg with chicken is best enjoyed when it’s freshly cooked. It can be reheated after being refrigerated, but it’s best not to freeze it for long storage as this might affect the texture of the sauce and some of the veggies.
Sipo Egg With Chicken Recipe
Sipo Egg With Chicken Ingredients
- 12 pieces quail eggs
- water as needed
- 2 tablespoons cooking oil
- 1 Small white onion peeled, chopped
- 2 cloves Garlic peeled, chopped
- 2 pieces chicken breast fillets cubed
- 1 Small sayote peeled, cubed small
- 1/2 Small singkamas (jicama) peeled, cubed small
- 1 Small carrot peeled, cubed small
- 1 400-gram can whole mushrooms drained, halved
- 1 Cup chicken stock or water
- 1 298-gram can Knorr Cream of Mushroom Soup
- 1/2 bunch green beans trimmed, sliced on the diagonal
- 1/4 Cup evaporated milk
- Salt to taste
- ground black pepper to taste
- In a small pot or saucepan, place quail eggs. Add enough water to cover the eggs in about 1 inch of water. Bring to a boil over medium-high heat. Once boiling, set a timer for 1 minute then remove from the heat. Drain, transfer to a bowl, and fill with tap water. Peel off the shells from the eggs, and set aside.
- In a large wok over medium heat, heat oil. Add onions and garlic, and cook until just softened. Add chicken chunks and sear. Season with salt and ground black pepper. Cook until browned and cooked through.
- Add sayote, singkamas, carrots, and mushrooms. Pour in chicken stock and stir in Knorr Cream of Mushroom Soup until dissolved. Bring to a boil then lower heat to a simmer. Simmer until vegetables are just tender.
- Add green beans, quail eggs, and evaporated milk about 2 minutes before it s ready to serve, and cook until just heated through. Serve while hot.