Boil 2 cups of water in a cooking pot. Add the quail eggs. Boil for 2 minutes. Let it cool down and peel off the shell. Set aside.

Boil 5 cups of water in a cooking pot. Add the chicken gizzard. Cover and then continue boiling using low heat for 45 minutes or until the gizzard becomes tender. Drain the water and set the gizzards aside.

Melt butter in a pan. Add cooking oil.

Sauté garlic and onion until the onion softens and the garlic browns a bit.

Add the boiled chicken gizzard. Sauté for 2 minutes.

Combine Knorr Cream of Mushroom Soup with 3 cups of water. Stir. Pour the mixture into the pan. Let it boil.

Add carrot, corn, jicama, and green peas. Cook uncovered for 2 minutes in a low to medium heat setting.

Add all-purpose cream and boiled quail eggs.

Season with salt and ground black pepper.

Transfer to a serving plate. Serve warm with rice.

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