When ordering for a large group of people, you often can’t go wrong with choosing something smothered in a thick, creamy sauce. This is part of the reason why the Kampangan dish Sipo Egg is so popular and special. It uses a nice mix of vegetables, and mixes it with some delicious quail eggs.…
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Published: 16.5.23
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When ordering for a large group of people, you often can’t go wrong with choosing something smothered in a thick, creamy sauce. This is part of the reason why the Kampangan dish Sipo Egg is so popular and special. He uses a nice mix of vegetables, and mixes it with some delicious quail eggs. But it actually pairs well with a dark, beefy flavor. So I brought that idea to life with this Creamy Sipo Egg with Chicken Tail!
Usually, you make it with shrimp instead of chicken tail. But the latter ingredients are a fantastic ingredient to utilize not only because of its unique flavor that can really make a dish stand out, but also because of the abundance of nutrients it has. Did you know that it is actually quite rich in protein, and contains a lot of iron and zinc? Chicken gizzards are also a great source of vitamin B12, which plays an important role in managing your immune system.
However, why not take a look at more dishes you can make with this ingredient?
Other recipes for cooking chicken
Chicken Gizzard Bicol Express
Do you like the creaminess of Sipo egg dish? Chicken Gizzard Bicol Express has the same quality because of its irresistible coconut stew. But a huge part of what makes this dish truly amazing is the perfect blend of spices with cream. Bicol Express, of course, isn’t complete without some delicious Thai chili peppers that provide a great kick. You also can’t go without cigarettes or winged beans to provide that familiar texture that comes with Bicol Express. Just be sure to prepare a little water, especially if you are not used to dishes that have a little heat in them!
Chicken liver and gizzard adobo
Rich and runny with perfect acidity and flavor, chicken liver and adobo is another recipe you’ll want to whip up again and again. The name Adobong Atay in Balun-balunan may also ring a bell with most Filipinos. However, it’s not exactly like the original recipe because for this one, I tried to dredge the liver in flour, then fry them in a pan before cooking everything. This helps improve the texture of our liver, while making the sauce thicker and more satisfying.
Fried chicken
You can also eat your chicken tar the crispy and delicious way! This fried chicken stock is simple and quick – both to cook and to eat, because you’re sure to reach for more and more of these crispy treats. But note that there is also a little spice from chili powder in it, which goes perfectly with the crispiness of the chicken. You can eat these on their own, but your favorite dipping sauce on the side can also help. It can range from the combination of ketchup and mayonnaise to Cinemak!
Let’s get to it now, and make our main recipe!
How to cook a creamy Sipo egg with chicken scalp
Take 2 cups of water, and pour it into your cooking pot. Once it boils, you can put your 12 quail eggs in the pot, and boil it for 2 minutes. Then just remove the eggs, and let them cool before you peel the shells. Set them aside so we can use them later for our siphon egg.
Prepare the chicken tar
Now boil 5 cups of water in a cooking pot, then combine 2 kg. of chicken tails. Make sure you clean them well before combining them. Then cover the pot and keep it simmering on low heat. We will do this for 45 minutes, but you can finish sooner or later, as long as the cream of chicken has become tender.Then drain the water, and just set the chicks aside while we work on the rest of the dish.
Place 3 tablespoons of butter in the pan and let it melt. Then pour 1 tablespoon of cooking oil in. You will also need to add 3 cloves of garlic that you chopped, as well as one onion that you chopped. These two spices are great for adding depth to most dishes, so we’ll saute them in a pan until the onion softens. Also make sure that the garlic becomes a little brown. This is the time to also add the puffs that we boiled so that we can fry it for 2 minutes.
Simply place 62 grams of Knorr Cream of Mushroom Soup in a container with 3 cups of water and mix them together. Then pour all this into the pan and wait for the mixture to boil. Next, we have to combine one carrot that we cut into cubes, ¾ cup of sweet corn kernels, 1 jicama that we chopped, and ¾ cup of frozen green peas. Continue to let it all cook for 2 minutes on low to medium heat. Be sure to leave the pot uncovered.
Pour in the ½ cup of all-purpose cream as well if you really want as creamy as possible, but you can choose to skip this step. Also add the quail eggs cooked earlier. Then to finish everything, season the dish with salt and ground black pepper to taste. Now you can serve it on the plate of your choice, but not without heaps of freshly cooked rice!
Have the steps you want to find out in the recipe for a creamy Sipo egg with chicken jerky? You can leave any questions you have in the comments below!
did you do that? If you take a photo, please be sure to tag us on Instagram at @panlasangpinoy or the hashtag #panlasangpinoy So we can see your creations!
Creamy Sipo egg with chicken scalp
Creamy chicken cream with quail eggs, carrots, green peas and corn.
Instructions
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Boil 2 cups of water in a cooking pot. Add the quail eggs. Boil for 2 minutes. Let it cool and peel off the skin. set aside.
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Boil 5 cups of water in a cooking pot. Add the chicken nuggets. Cover and then continue to simmer over low heat for 45 minutes or until the korva softens. Filter the water and place the chicks aside.
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Melt butter in a pan. Add cooking oil.
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Fry garlic and onion until the onion softens and the garlic browns a little.
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Add the cooked chicken stew. Fry for 2 minutes.
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Combine the knorr mushroom cream soup with 3 cups of water. excite. Pour the mixture into the pan. Let it boil.
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Add carrots, corn, jicama and green peas. Cook uncovered for 2 minutes on low to medium heat.
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Add all-purpose cream and boiled quail eggs.
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Season with salt and ground black pepper.
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Transfer to a serving plate. Serve hot with rice.
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Share and enjoy!
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Nutritional information
Calories: 563KKL (28%) Carbohydrates: 24G (8%) protein: 41G (82%) Fat: 33G (51%) Saturated fat: 16G (80%) Polyunsaturated fat: 4G Unsaturated fat: 10G trans fat: 0.3G Cholesterol: 737mg (246%) sodium: 469mg (20%) potassium: 844mg (24%) fiber: 9G (36%) Sugar: 8G (9%) vitamin: 3434IU (sixty nine%) Vitamin C: 50mg (61%) calcium: 115mg (12%) iron: 7mg (39%)
