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Creamy Sipo Egg with Chicken Gizzard

Creamy chicken gizzard with quail eggs, carrot, green peas, and corn.

Difficulty Hard
Time 60 min
Servings 5
Ingredients 12
Steps 11
Creamy Sipo Egg with Chicken Gizzard
Filipino Updated 5/16/2023

Ingredients

Measured from the catalog payload.

  • 2 lbs chicken gizzard cleaned
  • 62 grams knorr cream of mushroom soup
  • 12 quail egg
  • 3/4 cups frozen green pea
  • 1 carrot cubed
  • 3/4 cup sweet corn kernel
  • 1 jicama cubed
  • 3 cloves garlic minced
  • 1 onion chopped
  • 7 ounces all-purpose cream
  • 3 tablespoons butter
  • 1 tablespoon cooking oil

Instructions

11 cooking steps

  1. Boil 2 cups of water in a cooking pot. Add the quail eggs. Boil for 2 minutes. Let it cool down and peel off the shell. Set aside.
  2. Boil 5 cups of water in a cooking pot. Add the chicken gizzard. Cover and then continue boiling using low heat for 45 minutes or until the gizzard becomes tender. Drain the water and set the gizzards aside.
  3. Melt butter in a pan. Add cooking oil.
  4. Sauté garlic and onion until the onion softens and the garlic browns a bit.
  5. Add the boiled chicken gizzard. Sauté for 2 minutes.
  6. Combine Knorr Cream of Mushroom Soup with 3 cups of water. Stir. Pour the mixture into the pan. Let it boil.
  7. Add carrot, corn, jicama, and green peas. Cook uncovered for 2 minutes in a low to medium heat setting.
  8. Add all-purpose cream and boiled quail eggs.
  9. Season with salt and ground black pepper.
  10. Transfer to a serving plate. Serve warm with rice.
  11. Share and enjoy!

Catalog details

Useful for browsing and sync.

Main Course, Chicken balun-balunan, chicken gizzard recipe, sipo egg Public recipe Revision 1