Creamy Sipo Egg with Chicken Gizzard

A comforting dish combining tender chicken gizzards in a creamy sauce with quail eggs, carrots, green peas, corn, and jicama.

Estimated cost: ₱112–₱170

Prep 10 min · Total 60 min · Serves 1

Nutrition per serving: 510 kcal · 45 g protein · 52 g carbs · 11 g fat

Ingredients

• 180g Chicken gizzard
• 12g Knorr Cream of Mushroom Soup
• 6 eggs Quail eggs
• 1/5 carrot Carrot
• 3 tbsp Frozen green peas
• 3 tbsp Sweet corn kernels
• 1/5 jicama Jicama
• 1 clove Garlic
• 1 small Onion
• 40ml All-purpose cream
• 2 tsp Butter
• 1/2 tbsp Cooking oil
• to taste Salt
• to taste Ground black pepper
• 1.5 cups Water

Steps

1. Boil water, cook the quail eggs. Once cooked, cool and peel them.
2. Simmer the chicken gizzards in water until tender, then drain and set aside.
3. In a large pan, melt butter combined with oil. Sauté the garlic and onions until fragrant and golden.
4. Add the cooked gizzards to the pan and stir-fry briefly.
5. Mix the cream of mushroom soup with water, pour over the gizzards, and let it simmer.
6. Add the carrots, corn, green peas, and jicama, simmer until the vegetables are tender yet crisp.
7. Incorporate the all-purpose cream and quail eggs, stirring gently.
8. Season the dish with salt and pepper, then serve warm.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).