Creamy Sipo Egg with Chicken Gizzard

Ingredients for Creamy Sipo Egg with Chicken Gizzard

• 2 lb chicken gizzards, cleaned
• 62 g Knorr Cream of Mushroom Soup
• 12 quail eggs
• 3/4 cup frozen green peas
• 1 carrot, cubed
• 3/4 cup sweet corn kernels
• 1 jicama, cubed
• 3 garlic cloves, minced
• 1 onion, chopped
• 7 oz all-purpose cream, optional
• 3 tablespoons butter
• 1 tablespoon cooking oil
• 5 cups water, for gizzards
• 2 cups water, for quail eggs
• 3 cups water, for soup
• Salt, to taste
• Ground black pepper, to taste

How to cook Creamy Sipo Egg with Chicken Gizzard

1. 1.Boil quail eggs for 2 minutes, cool, peel, and set aside.
2. 2.Boil gizzards in 5 cups water, covered over low heat, for 45 minutes or until tender; drain.
3. 3.Melt butter with oil in a pan. Sauté garlic and onion until softened and lightly browned.
4. 4.Add gizzards and sauté for 2 minutes. Dissolve mushroom soup in 3 cups water, add, and bring to a boil.
5. 5.Add carrot, corn, jicama, and peas; cook uncovered over low-medium heat for 2 minutes.
6. 6.Stir in cream and quail eggs. Season with salt and pepper, then serve warm with rice.