"CHICKEN STIR-FRY WITH QUAIL EGGS"

This "Chicken Stir-Fry With Quail Eggs" was one of my favorite "ulam" during my college days, when my friend Gloria and I used to go to the restaurant near our university for a quick and cheap lunch. We enjoyed an order of this dish with a cup-and-a-half of steamed rice! Yumm!

Here it is, easy to prepare and yet so delicious. Try to add more vegetables or even substitute the chicken with beef or pork.

You can use either fresh young corn, or just the canned ones.

-CHICHAY

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"CHICKEN STIR-FRY WITH QUAIL EGGS"

What You Need:

• 1/2 lb chicken meat, cut in strips
• 4 cloves of garlic, minced
• 1 small onion (or 2 shallots), chopped
• 1 cup long beans
• 1 medium-sized carrot, chopped
• 12 pieces hard-boiled quail eggs, or as many as you like, shelled
• 1 cup baby corn, cut into bite-sizes
• 2 tbsp light soy sauce
• 1 tbsp olive oil
• 1 tsp sesame oil
• freshly-ground black pepper
• 1 tsp of cornstarch, dissolved in 3 tbsp water + 1 tbsp soy sauce
  

How To:

-Place the chicken meat in a bowl, and add the soy sauce, mix and and leave to marinate while you prepare the vegetables.

-In a large saute pan, heat up the oil on high.

-Strain the chicken and add to the hot oil. Stir fry for about a minute.

-Add the garlic and onions, carrots and beans. Keep on stirring for about 2-3 minutes.

-Add the corn and cook for a few more minutes.

-Add the sesame oil, hard-boiled quail eggs and the water and cornstarch mix, lower the heat, stir, cover and let simmer for about 2 minutes.

-Taste and adjust seasoning if you prefer.

-Add plenty of freshly ground black pepper, stir a few more times then turn off the heat.