10 – minute stir fried chicken, quail eggs and vegetables
This dish cooks in 10 minutes IF you have all the ingredients prepared.
This recipe serves 4.
Ingredients :
about 150 grams of chicken fillet (breast, thigh or leg), skin on or skinless, it’s your choice
1 whole head of garlic (you can do with half but I love strong garlicky flavor)
1 large white onion or 2 shallots
12 pieces of baguio beans
1 medium-sized carrot
hard-boil quail eggs, as many as you like, shelled
about 12 pieces of baby corn
light soy sauce (I used Kikkoman)
3-4 tbsps. of vegetable cooking oil
freshly-ground black pepper
Cooking procedure :
Cut the chicken meat into thin strips, place in a bowl and pour in about 1/4 cup of light soy sauce. Mix well and leave to marinate while you prepare the vegetables.
Crush, peel and finely chop the garlic. It’s easier to peel garlic if you crush it first.
Thinly slice the onion or shallots.
Peel the carrot and cut into half-inch cubes. Or, if you feel up to it, you can cut them into florets, the way they do in Chinese restaurants.
Trim the ends and edges of the Baguio beans then cut into half-inch lengths. You don’t have to cut them diagonally — I don’t understand the insistence of many Filipino cooks that Baguio beans can only be cut diagonally.
If the baby corns are rather large, you can cut them into two to three portions.
Heat the cooking oil in a wok or frying pan. Make sure that the heat is on high. Strain the chicken and add to the hot oil. Stir fry for about thirty seconds then add the garlic. Stir a few times then add the onion or shallots, carrot cubes and Baguio Beans. Cook, stirring, for about two minutes. Add the corn and cook for another two to three minutes. Add the hard-boiled quail eggs and pour in the soy sauce in which the chicken was marinated. Stir fry for another minute. Taste and add more soy sauce if you prefer. Add plenty of freshly ground black pepper, stir a few more times then turn off the heat.
Serve at once.
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I looooove quails’ eggs! My favourite childhood memory is of me perched on our kitchen’s counter, watching my mom cook a shrimp-green pea-young corn-straw mushroom-quails’ egg-carrot and toasted cashew nut stir fry. Your chicken stir-fry dish reminds me heaps of that.
“shrimp-green pea-young corn-straw mushroom-quails’ egg-carrot and toasted cashew nut stir fry”
now that was a dish my father used to cook so often too.
before i became allergic to shrimps.
I was wondering how I can add mushrooms into that dish, since I absolutely love them. And also on hard-boiling quail eggs, is it possible to overcook them? I once boiled them for about 10 minutes, added to chopsuey, stored in the freezer, microwaved them 2 days later, and the eggwhites were rather chewy.
charkee, i really wouldn’t freeze hardboiled eggs. freezing dries them that’s why the egg whites turn “chewy”.
and i’m curious about why there should be a need to overcook hardboiled eggs.
Hello I love your site!
My mom uses pork instead of chicken and includes celery and water chestnut (or turnip).
Hope to learn more from you!
We’ll learn from each other, Steph.
I love your recipes. Simple to follow. Thanks
We also love kikkoman =) It makes simple to gourmet-like dishes.
Thanks for the recipes! Been hooked on your site the moment Google showed this site when I was searching for a corn muffin recipe =) This is really helpful especially for people like me who are newbie in cooking =)