1. Gather all ingredients for the dish and ensure they are cleaned and prepped, including boiling and peeling quail eggs, washing and cutting vegetables, and preparing the chicken gizzards.
2. Boil the quail eggs in a pot with water for approximately 2 minutes until fully cooked. Remove from heat, place eggs in icy water, and peel off the shells once cooled. Set the eggs aside.
3. Clean the chicken gizzards thoroughly. In a large pot, bring 5 cups of water to a gentle boil. Add the chicken gizzards and simmer over low heat for about 45 minutes or until tender. Once cooked, drain excess water and set aside.
4. Heat 3 tablespoons of butter and 1 tablespoon of cooking oil in a large pan over medium heat. Add the minced garlic and chopped onions and sauté until aromatic and translucent.
5. Add the cooked chicken gizzards into the pan with the garlic and onions. Sauté the gizzards for about 1–2 minutes to blend the flavors.
6. Prepare the creamy base by dissolving 62 grams of Knorr Cream of Mushroom Soup in water. Pour the mixture into the pan and bring it to a gentle simmer while stirring occasionally.
7. Add the peeled quail eggs into the pan, ensuring they are evenly coated in the creamy sauce.
8. Gradually add the diced carrots, frozen green peas, sweet corn kernels, and cubed jicama into the creamy mixture. Stir gently, ensuring all vegetables are evenly distributed throughout the dish.
9. If desired, pour 7 ounces of all-purpose cream into the pan for additional creaminess, and stir to combine. Let the dish cook for a few more minutes until all components are tender and well-coated.
10. Season the dish with salt and freshly ground black pepper to taste. Adjust seasoning as needed for the perfect balance of flavors.
11. Once everything is cooked through, remove the dish from heat.
12. Serve the Creamy Sipo Egg with Chicken Gizzard immediately while hot, pairing it with freshly steamed rice or bread for a complete and satisfying meal.