CHOPSUEY

100 grams shrimp
1/4 kg boneless chicken
1 doz quail eggs (boiled)
100grams chicken liver and gizzard, sliced to small pieces
1 tsp garlic
2 tsp cornstarch
1 tbsp oyster sauce
½ piece cabbage, quartered
1 cup green bell pepper,sliced
1 cup red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 cup carrots, sliced
1 cup onion, diced
1 cup snow peas
Shrimp juice (derived by crushing the head of the shrimp)
1 cup chicken stock
1 cup water
salt and pepper

Cooking Procedure
1. In a big wok, saute the garlic and onion
2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of chicken stock and bring to a boil. Cover the pot and simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots, snow peas and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
9. Dilute the cornstarch in 1 cup of water then pour mixture in the pot. Mix well. Add pre-boiled quail eggs
10. Serve hot. Share and Enjoy!