Sipo Egg
Sipo egg is an insanely flavorsome dish of vegetables and quail eggs mixed with cashew nuts. Made more delicious with shrimps, chicken cutlets and gizzards. Tuck in this original Kapampangan sipo egg dish for a flavor of Pampanga.
Servings: 6 servings
Calories:
Ingredients
- 18 pcs. quail eggs hard boiled and peeled
- 1 medium carrot cut into small cubes
- 1 medium singkamas/mexican turnip cut into small cubes
- 1 cup chicken gizzard cut in strips
- 1 cup chicken breast/chicken thigh cut in strips or chopped
- 3 tbsp cooking oil
- 1 medium onion sliced
- 3 cloves garlic chopped
- 1 tsp salt
- 1 tsp pepper
- 1 ½ tbsp shaoxing wine or white wine
- 1 ½ tbsp soy sauce
- 1 tbsp sugar
- 1 cup shrimps shelled and deveined
- 1 cup green peas
- ¼ cup whole cashew nuts
Slurry
- 1 tbsp potato starch/ corn starch dissolved in ¼ cup water
Instructions
- Hard boil quail eggs and peel off shells. Set aside
- In a pan or wok, heat oil over medium heat. Sauté onion until translucent then add garlic and sauté until fragrant.
- Add chicken gizzards and fry for a 2-3 minutes. Cover the pan with a lid and cook until tender. Tip in chicken strips/cutlets and fry until light brown in color.
- Add singkamas/turnip and carrots. Mix well and cover pan with lid. Simmer for 7-8 minute or until vegetables are tender but still crisp.
- Tip in salt, pepper, shaoxing wine, soy sauce and sugar. Mix well to incorporate.
- Add shrimps, green peas and slurry or thickening agent. Mix and cook for 2 - 3 minutes or until sauce is thick.
- Add quail eggs and toss in with other ingredients to incorporate. Mix in cashew nuts and simmer for 2 more minutes.
- Remove from heat then transfer in a serving dish. Serve and enjoy. Bon appetit!
Video
Notes
- Alternatively, you can add cashew nut as toppings when everything is cooked.