Seven-Kinds
Don’t you just love it when someone wakes up one day and decides to randomly pick and cook whatever ingredients are lying around in the kitchen? After throwing stuff in the pan, a few strokes of the wooden spoon, a little seasoning here and there, and viola! He gets the honor of indiscriminately naming his masterpiece just as how he created his concoction. Whoever invented (discovered?) Seven-Kinds is either brilliant or just plain lucky. In the end it all worked out.
We’ve been pushing back preparing Seven-Kinds because we haven’t figured out if we’d go with it, Chicken Sipo, or Chicken Green Peas. Is there even a difference between these dishes?? Will anybody please let us know?
Ingredients
- 1 cup carrots, diced
- 1 cup grean peas
- 1 cup shitakee mushroom, diced
- 1 small pack baby corn
- 1/4 kilo chicken breast and thigh, filleted and diced
- 1 cup chicken liver and/or gizzard, diced
- 1 cup cashew, cooked
- 1 cup quail eggs, hard boiled
- 1 can/pack All purpose cream
- 1/4 cup onion, minced
- 2 tablespoon garlic, minced
- 2 tablespoon cooking oil
- 1 small can evaporated milk
- 1 tablespoon patis (fish sauce)
- Salt and pepper to taste
Procedure
Saute onion and garlic. Add chicken. Simmer for 2-5 minutes or until chicken is cooked.
Add shitakee mushroom and simmer for 1-2 minutes or until it becomes translucent. Add peas and carrots. Simmer for another 1-2 minutes.
Add all purpose cream and evaporated milk. Season with salt, pepper, and patis (fish sauce). Mix well and simmer for 2-5 minutes.
Add cashew and chicken liver and/or gizzard. Simmer for 1-3 minutes (liver) or 3-5 minutes (gizzard). Add quail eggs.
Serve hot!
Tiny Kitchen @ 29K 