| 400 grams |
sliced chicken breast filled |
| 400 grams |
pork, cubes |
| 1/4 cup |
soy sauce (60 ml) |
| 1 tablespoon |
calamansi juice (15 ml) |
| 1/4 cup |
corn oil (60 ml) |
| 1/2 cup |
chopped onion (120 grams) |
| 5 cloves |
chopped garlic (15 grams) |
| 1 cup |
diced carrots (250 grams) |
| 1 teaspoon |
chicken powder (5 grams) |
| 1 can |
cream of mushroom (298 grams) |
| 1 cup |
fresh milk (250 ml) |
| 1 can |
whole mushroom, drained (400 grams) |
| 1 can |
young corn cuts, drained (425 grams) |
| 1 can |
water chestnut, sliced (560 grams) |
| 24 pieces |
quail eggs, cooked and peeled |
| 1/4 teaspoon |
salt, iodized (1.2 grams) |
| 1/8 teaspoon |
black pepper, ground (.06 grams) |
| 1 cup |
(FOR CRUST) breadcrumbs (120 grams) |
| 1/2 cup |
melted butter (110 grams) |
| 1/4 teaspoon |
iodized salt (1.2 grams) |
| 1/8 teaspoon |
black pepper, ground (.06 grams) |
| 1 teaspoon |
parsley, chopped (3 grams) |
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1. Marinate chicken and pork in soy sauce and calamansi juice for at least 30 minutes.
2. Heat corn oil in pan. Saute onion and garlic. Add chicken and pork and stir–fry for 5 minutes, add carrots and chicken powder.
3. Add cream of mushroom soup, fresh milk to the pan. Simmer for 15 minutes or until meat is tender. Add whole mushroom, young corn, water chestnut and quail eggs. Season with salt and pepper and transfer to a buttered baking dish.
4. Combine all ingredients for the crust. Sprinkle over the dish. Bake in a pre-heated oven at over 350F for 20 minutes. Cool for a few minutes before serving.
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