Chicken and Quail Egg Guisado

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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


  • 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.


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