📝 About This Recipe
This beloved Filipino-Chinese classic is a masterful symphony of textures, featuring a colorful array of crisp vegetables bathed in a savory, silky glaze. Rooted in the 'Tsai Sui' tradition but adapted with local Filipino flair, it often includes quail eggs and chicken liver for a rich, festive depth. It is the ultimate celebration of freshness, offering a balanced and nutritious meal that brings the spirit of a Filipino fiesta to your dining table.
🥗 Ingredients
Proteins and Aromatics
- 250 grams Chicken breast (thinly sliced into bite-sized strips)
- 100 grams Chicken liver (sliced; optional but highly recommended for authenticity)
- 12 pieces Quail eggs (hard-boiled and peeled)
- 4 cloves Garlic (minced)
- 1 medium Red onion (sliced)
- 2 tablespoons Cooking oil (neutral oil like canola or vegetable)
The Vegetable Medley
- 1 large Carrots (peeled and sliced into rounds or flower shapes)
- 1 medium Chayote (Sayote) (peeled and sliced into wedges)
- 1 small head Cauliflower (broken into small florets)
- 1 cup Snow peas (Chicharo) (ends trimmed)
- 1/2 each Red and Green Bell Peppers (sliced into strips)
- 2 cups Cabbage (roughly chopped into squares)
- 1 can (425g) Young Corn (Baby Corn) (drained and halved lengthwise)
Savory Glaze
- 3 tablespoons Oyster sauce
- 1 tablespoon Soy sauce (regular or light)
- 1 cup Chicken broth (low sodium preferred)
- 1 tablespoon Cornstarch (dissolved in 2 tablespoons of water)
- 1 teaspoon Sesame oil (for finishing aroma)
- 1/2 teaspoon Ground black pepper (to taste)
👨🍳 Instructions
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1
Prepare all vegetables by washing and slicing them. Keeping them uniform in size ensures even cooking.
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2
In a small bowl, whisk together the chicken broth, oyster sauce, and soy sauce. Set this aside for later use.
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3
Heat the cooking oil in a large wok or wide skillet over medium-high heat. You want the pan hot enough to sear the meat quickly.
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4
Add the sliced chicken breast. Stir-fry for 3-4 minutes until the edges are golden brown and the meat is cooked through.
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5
If using chicken liver, add it now. Sauté for another 2-3 minutes until the liver is browned but still tender inside.
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6
Add the minced garlic and sliced onions. Sauté for 1-2 minutes until the onions become translucent and the garlic is fragrant.
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7
Toss in the carrots and chayote first, as these are the hardest vegetables. Stir-fry for 2 minutes.
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8
Add the cauliflower and baby corn. Continue to stir-fry for another 2 minutes, ensuring the heat remains high to keep the vegetables crisp.
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9
Pour in the sauce mixture (broth, oyster sauce, soy sauce). Bring to a gentle simmer for 1-2 minutes.
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10
Add the bell peppers, snow peas, and cabbage. These cook quickly, so just toss them for 1 minute until they turn vibrant in color.
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11
Gently fold in the hard-boiled quail eggs, taking care not to break them.
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12
Pour the cornstarch slurry into the center of the pan. Stir constantly until the sauce thickens into a glossy glaze that coats every vegetable.
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13
Season with ground black pepper and drizzle with sesame oil for that final touch of nutty aroma.
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14
Remove from heat immediately to prevent overcooking the vegetables. Serve hot and enjoy!
💡 Chef's Tips
Do not overcook the vegetables; they should have a distinct 'snap' or crunch when you bite into them. If you don't have chayote, you can substitute with broccoli stems or zucchini. To keep the cauliflower white and crisp, you can blanch it in boiling water for 1 minute before adding it to the stir-fry. Always prepare the cornstarch slurry right before pouring, as the starch tends to settle at the bottom. For a vegetarian version, swap the chicken and liver for tofu cubes and use mushroom sauce instead of oyster sauce.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fluffy white jasmine rice to soak up the savory sauce. Pairs beautifully with Fried Garlic Rice (Sinangag) for a more aromatic meal. Accompany with other Filipino classics like Crispy Pata or Lechon Kawali for a balanced feast. A side of calamansi or soy sauce with bird's eye chili (siling labuyo) adds a nice zesty kick. Enjoy with a glass of iced pandan tea or fresh coconut water to cleanse the palate.