Combine 2 cups water and quail eggs in a cooking pot. Let the water boil. Once the water starts to boil, adjust heat to medium. Boil eggs for 3 minutes. Discard water. Let the eggs cool down and then peel-off the shell. Set the eggs aside.

Boil 4 cups water in a pot. Add the gizzards. Continue to boil for 40 to 60 minutes or until the gizzards are tender. Discard the water. Set gizzards aside.

Combine liver and oyster sauce. Mix well. Add cornstarch and then gently mix until all ingredients are well distributed.

Heat ¼ cup oil in a pan. Add the liver. Pan-fry each side for 1 minute. Remove from the pan. Set aside.

Heat 3 tablespoons oil in a pan. Once the oil gets hot, saute onion and garlic.

Add the boiled chicken gizzard once the onion softens. Stir-fry for 1 minute.

Pour soy sauce, vinegar, and ¾ cup water into the pan. Cover and cook for 2 minutes.

Add the chicken liver. Stir. Cover the pan and continue to cook for 5 to 8 minutes. Note: add more water if needed.

Put the snap peas and bell pepper into the pan. Cook for 2 minutes.

Add sugar and then season with ground black pepper and salt.

Put the boiled eggs into the pan. Stir.

Transfer to a serving plate. Serve with warm white rice.

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