3 leg/thigh (combination), 9 pcs.
10-12 black mushrooms
6 Chinese sausages (12 pcs.)
1 lb. mustard stalks
SAUCE:
2 c. broth
1 tbl. ginger powder
1 tbl. oyster sauce
1 tbl. soy
1 tbl. sesame oil
Sauce from steamer
- Cut legs and thighs into 3 pieces each. Discard leg knob.
- Marinate 15 minutes. Soak mushrooms then julienne.
- Assemble sauce (cook separate).
- Cut sausage in to 2 or 3 pieces each.
- On a platter put sausage, chicken, and mushrooms.
- Steam the above 40 minutes. Save broth to add to sauce.
- The last 5 minutes put in mustard stalks with meat.
- Heat sauce, thicken. Pour over steamed meats. Cover, cook 2-3 minutes. Serve with rice.