Boil the quail eggs until cooked. Remove the cover.

Blanch the caulliflower, carrots, and snowpeas. Set aside.

Cook the chicken breast separate pan with olive oil. Add beef cube and 2 tbsp of soy sauce.

Add the chiken liver until cooked.

Add the water from blanching vegies and bring to boil.

Add the young corn and bell pepper

Add oyster sauce, pepper, sugar and quail eggs.

Add the remaining vegies. After a minute, dilute the flour in a half cup of water and add to the pan.

Bring to boil. Do not overcok the vegies. Add salt to taste.

Ready to serve.