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 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!