Anyway, this is my family’s recipe:
a pack of skinless chicken thighs, preferably with bone (6 pieces)
1 pack hotdogs, sliced thinly, crosswise
1 small head of garlic, crushed
1 small white onion, diced
1 small can of button mushrooms, sliced
2 small cans of water chestnuts, sliced
1 big can of quail eggs (at least 24 eggs in a can)
1 10.75 oz can Campbell’s cream of mushroom soup, condensed
17.6 oz can Nestle heavy/table cream
2 links of chorizo de bilbao (preferably the Señor El Rey brand)
2 tablespoons lemon or kalamansi juice
butter or olive oil
Lightly marinate the chicken in salt and lemon juice. Set aside for about an hour or so. In a small pan, take half of the garlic and, in medium heat, sauté until golden brown. Add the chicken, flipping occasionally. Pour enough water to cover the chicken and let it cook, about 15-20 minutes. Remove the chicken from the stock and set aside to cook. Remove the bones and cut the chicken into bite-sized chunks. Save the stock.
In another pan, sauté remaining garlic and onion in butter or olive oil. Add the cream of mushroom soup and table cream. Simmer, stirring occasionally. Add chorizo de bilbao. The soup and cream will turn slightly pink from the fat of the chorizo as it simmers. Add hotdog slices, water chestnuts and mushrooms. Stir to combine ingredients. Let simmer. Add the chicken chunks and the quail eggs last.
Add the chicken stock to thin the sauce. Add salt, if needed (I don’t usually have to). When cooked, place in a serving dish and top with grated Philippine cheese (such as Eden or Kraft).