Created By: Jolly

Servings: 5-6
Total Prep Time: 10 Minutes
Total Cost: ₱

Ingredients Direction
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)

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.

Nutrition notes