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Filipino Chicken Chopsuey with Quail eggs

Filipino Chicken Chopsuey with Quail Eggs

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Filipino
Servings 4

Equipment

  • Wok or large skillet The high sides are perfect for tossing and sautéing. A deep frying pan will work in a pinch.
  • Chopping board and sharp knife For prepping all those fresh veggies.
  • Mixing bowls For marinating the chicken and mixing sauces.
  • Medium pot To boil the quail eggs separately.
  • Tongs or wooden spatula To stir and toss without breaking delicate vegetables.

Ingredients
  

  • 500 g boneless chicken breast or thigh sliced thinly (thigh for more flavor, breast for a leaner option)
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1/2 tsp ground black pepper
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 1 medium onion sliced thin
  • 1 small head of cauliflower cut into florets
  • 1 small head of broccoli cut into florets
  • 1 cup snow peas sitsaro
  • 1 medium carrot julienned
  • 1 red bell pepper sliced into strips
  • 1/2 cup baby corn sliced
  • 1 cup cabbage roughly chopped
  • 12 quail eggs hard-boiled and peeled
  • 1 1/2 cups chicken broth
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce patis
  • Salt and pepper to taste
  • 1 tbsp cornstarch mixed with 2 tbsp water slurry for thickening

Instructions
 

Marinate the Chicken

  1. In a bowl, toss your sliced chicken with soy sauce, black pepper, and 1 tbsp cornstarch. Set aside for 10–15 minutes while you prep the veggies.

Prep the Quail Eggs

  1. Boil the eggs for about 4–5 minutes, then transfer to cold water and peel. Set aside.

Heat the Oil

  1. In your wok or large skillet, heat the vegetable oil over medium heat. Sauté garlic and onion until aromatic and translucent.

Cook the Chicken

  1. Add marinated chicken to the pan and stir-fry until no longer pink. Remove from the pan and set aside.

Sauté the Veggies

  1. In the same pan, add a splash of oil if needed. Toss in carrots, cauliflower, and broccoli first since they take longer to cook. Stir-fry for 3–4 minutes.

Add Remaining Vegetables

  1. Mix in snow peas, bell pepper, baby corn, and cabbage. Cook for another 3 minutes, stirring frequently.

Combine and Simmer

  1. Return the cooked chicken to the pan. Pour in the chicken broth, oyster sauce, and fish sauce. Bring everything to a simmer and let it cook for about 3 minutes so the flavors meld.

Thicken the Sauce

  1. Add the cornstarch slurry and stir gently until the sauce thickens and glazes the veggies.

Finish with Quail Eggs

  1. Gently mix in the boiled quail eggs. Cook for 1 more minute, just to warm them through.

Season and Serve

  1. Adjust salt and pepper to taste. Serve hot over steamed rice or even Filipino noodles like pancit for a hearty pairing.