Chicken and Quail Egg Guisado

What you Need

• 250g Clara Olé Tomato Sauce
• 500g chicken, adobo cut
• 2 tbsp calamansi juice
• 2 tbsp Lee Kum Kee Oyster Sauce
• 1 tsp McCormick Iodized Salt
• 1 half-cup water
• 4 cloves garlic, crushed
• 1 pc medium onion, sliced
• 150g snowpeas
• 1 pc medium red bellpepper, cut into strips

GARNISH

• 10 pcs quail eggs, boiled and peeled
• 4 stalks spring onion, chopped

How to Cook

1. Sauté garlic and onion. Add the chicken, Clara Olé Tomato Sauce and ½ cup water.
2. Simmer until meat is tender.
3. Add snow peas and bell peppers.
4. Simmer until vegetables are cooked. Top with spring onions and quail eggs.