A creamy white sauce coating a variety of vegetable chunks, ham, shrimp, and quail eggs are what a sipo egg recipe is all about.
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 can of condensed 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.
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 Condensed 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 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.