Combine all seasoning ingredients in a pot and stir. Bring to a boil over high heat.

While the sauce is boiling, slice the king oyster mushrooms lengthwise and trim the garlic cloves.

Rinse the quail eggs thoroughly and drain them in a colander.

Once the sauce boils, add the mushrooms and garlic. Reduce heat to medium.

When the sauce starts bubbling, add the quail eggs and simmer on medium-low heat.

Slice the green chilies while the dish is simmering.

Add the sliced chilies and stir gently over low heat.

Once the liquid reduces by half, turn off the heat. The dish is ready to serve.