Dice all ingredients so each fills a full cup. Remove the skin from the chicken, boil until cooked, then dice. Use the chicken cooking water and add extra bones if available to make a flavorful broth. Bring the broth to a boil, then gradually add all the diced ingredients, stirring well.

Boil the quail eggs and peel them. Beat the large eggs and mix the cornstarch with water. When the soup is boiling, season to taste. Add the quail eggs, then slowly pour the beaten eggs through a strainer into the soup to create fine egg ribbons. Gradually add the cornstarch mixture while stirring to thicken the soup. Sprinkle with a little cilantro and black pepper before serving.