Place quail eggs and garlic cloves in a pot. Add water, soy sauce, and plum extract, then bring to a boil over high heat.

Boil the chicken breast, let it cool, and shred into bite-sized pieces.

Place whole black peppercorns in a tea bag or spice pouch for easy removal later.

Add the peppercorn pouch to the pot and continue boiling.

Once the quail eggs turn brown, reduce to medium heat and add the shredded chicken breast.

Simmer for 10 minutes, stirring occasionally, until the chicken also turns brown.