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
  1. Cut legs and thighs into 3 pieces each. Discard leg knob.
  2. Marinate 15 minutes. Soak mushrooms then julienne.
  3. Assemble sauce (cook separate).
  4. Cut sausage in to 2 or 3 pieces each.
  5. On a platter put sausage, chicken, and mushrooms.
  6. Steam the above 40 minutes. Save broth to add to sauce.
  7. The last 5 minutes put in mustard stalks with meat.
  8. Heat sauce, thicken. Pour over steamed meats. Cover, cook 2-3 minutes. Serve with rice.