Ingredients:
1/2 lb Chicken liver and gizzard1 cup boiled quail eggs
1 broccoli, cut into pieces
1 cup carrots, cut into strips
1 cup red bell pepper, sliced
1 1/2 cup snow peas
1cup small corn
1 cup onion, diced
1 tsp. garlic
1 1/4 cup water
Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
2 tsp. cornstarch
salt and pepper to taste
Cooking Procedure:
Saute the garlic and onion
Add the chicken liver and let cook for 3 minutes more
Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
Add the shrimp then sprinkle some salt and pepper.
Add the oyster sauce and simmer for 2 minutes.
Put-in the broccoli and small corn then mix well
Add the carrots, snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
Serve hot. Share and Enjoy!
Credits:
Photo: Mark Idol Gonzales Marcelo
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