Ingredients:
2 medium sized onion, cubed
6 pieces garlic
1 medium sized red bell pepper
1/4 cup celery, minced
6-10 quail eggs
6 pieces medium sized carrots
3 medium sized cabbage, strips
150 grams chicken, cubed or thinly sliced
200 to 400 grams bihon or vermicelli
1-2 cups of soy sauce to taste
2 tablespoon of “Ginisa” or falvoring powder mix
1/4 choppped onion leaves (toppings)
Directions:
1. Boil quail eggs and remove egg shells when cooked. Set aside.
2. Soak the vermicelli to soften. It will lessen cooking time compared to dry vermicelli.
3. In a deep pot, saute chicken cubes on heated oil Optional: Fry chicken skin to extract the oil.
2. Add the onions, garlic, and celery when chicken cubes turn brown.
3. Add enough soy sauce and ginisa mix. SLowly add the soy sauce until the taste is just about right. Add black pepper.
4. Add water to boil the vegetables. Add the sliced carrots, cabbage, celery. Cover to cook.
5. When the vegetables are tender, add the bihon or vermicelli.
6. Mix it well. Add water when it looks dry. Lower heat to prevent the sticking of food in the bottom of the pot or pan.
7. Top with chopped onion leaves.
Enjoy!
