Marinate chicken in soy sauce, calamansi juice, salt, pepper and MSG.
Sauté garlic and onions in oil. Add chicken and cook until slightly brown.
Add bay leaf, chorizo de Bilbao, and marinade. Stir occasionally.
Add potatoes, carrots, and water. Simmer until chicken is tender.
Add mushroom, water chestnut, Vienna sausage and red pepper. Cook until vegetables are tender.
Make white sauce with two tbs. butter into Pyrex dish. Place sliced eggs attractively on top of meat mixture.
Cover with crust and brush top with beaten egg yolk. Make slits on top to let out steam.
Bake in preheated oven at 350 deg F for 30 minutes or until crust is golden brown. Good for six persons.