In a saucepan, combine chicken, garlic, Worcestershire sauce, soy sauce, vinegar, chicken stock, black pepper, salt, sugar and bay leaf.
Wait for it to boil then, lower the heat to simmer for 5 minutes.
Add liver; let it cook for 10 minutes.
Add dissolved cornstarch to thicken the sauce. Cook for 2 more minutes.
Add chili (optional). Then, mix in the quail eggs.
Heat the plate until it sizzles.
Add oil. Add chicken adobo mixture.
Top with garlic chips, chicharon and green onions.