Mixed Vegetables With Quail Eggs Recipe

INGREDIENTS:

• carrots cubed
• jicama cubed
• young corn (cut in the same size as the carrots/jicama)
• frozen green peas
• chicken breast cut into cubes
• small-medium prawns, shelled and deveined
• garlic (minced)
• onion (chopped)
• hard-boiled quail eggs (peeled)
• cornstarch (for thickening)
• water
• salt and pepper
• * fish sauce (optional, alternative for salt)

INSTRUCTIONS:

1. Sauté garlic without browning. Add the onions and sauté until translucent.
2. Add the chicken and a little fish sauce. Add a dash of pepper.
3. Sauté chicken until the meat turns white.
4. Add a little water and simmer.
5. Add the young corn and jicama, and simmer for a few minutes or until half cook (you want these vegetables cooked but still with a little crunch).
6. Add the frozen peas and carrots. Simmer until carrots are a bit tender.
7. Add the prawns and cook ’til they turn pink/orange.
8. Add a mixture of water and cornstarch to thicken the sauce.
9. Add quail eggs and simmer for a minute more or until the sauce thickens and becomes translucent.
10. Serve hot.

Source: The Kitchen Invader

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