Sipo Egg With Chicken Recipe

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 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.