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Ingredients
•1 cup chicken thigh fillets, cut into 1-inch cubes
•1/2 cup chicken liver, cut into 1-inch cubes
•1/2 broccoli, cut into florets
•1/2 cauliflower, cut into florets
•1/2 small red bell pepper, seeded and cut into strips
•1/2 small bell pepper, seeded and cut into strips
•1/4 small cabbage, cut into 1-inch thick strips
•1 large carrot, peeled and sliced on a bias into 1/4-inch thick
•4 to 5 pieces baby corn, halved crosswise
•5 to 6 quail eggs, hard boiled and peeled
•1 small onion, peeled and sliced
•1 to 2 cloves garlic, peeled and minced
•1 tablespoon oil
•1 tablespoon oyster sauce
•1-1/2 teaspoons corn starch
•water
•salt and pepper to taste

Instructions
1.Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.
2.In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add peppers to ice bath and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Reserve the poaching liquid. Drain vegetables from the ice bath when they are cold.
3.In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add chicken and cook, stirring regularly, until color changes.
4.In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Add liver and continue to cook for about 1 to 2 minutes or until liver is firm.
5.Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
6.In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Serve hot.
 

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Larry
.... my wife just took a look at your recipe .... guess what's for dinner this evening?

Thanks Larry .... BTW all these recipies your posting are ending up in our famly recipe book started by my grandmother in 1914
 

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thanks for that phil! hope the meal was excellent!
.... had it last night for dinner. Used chopped Duck eggs instead of quail ... boy was it delicious .... thanks Larry

Ps ..my son says thanks as well
 
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