CHINESE STYLE ADOBO

Ingredients:

1		bay leaf (laurel)
1/2	cups	sugar
1	tsp	pepper
3	cloves	garlic
1/2	kg	MAGNOLIA CHICKEN STATION ADOBO CUT
1/2	kg	MONTEREY PORK KASIM, adobo cut
1/2	cup	soy sauce
2/3	cup	cane vinegar
2	cups	water
1	dozen	quail eggs hard boiled then peeled

Procedure:

Combine all ingredients in a saucepan except quail eggs. Cook over high heat until mixture comes to a boil.
Reduce heat to medium and let simmer, covered for 45 minutes.
Remove cover and cook for 5 minutes more for the sauce to reduce and thicken.
Add quail eggs during the last minute of cooking.

Makes 6 servings

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