3 f. chicken hinds (leg-thigh section) 9 pieces
4 Chinese sweet sausage
8 black mushrooms
3 tbl. oyster sauce
1 tbl. sesame oil
2 tbl. dark soy
1 - 1 1/2 yau-choi (greens)
1 cup broth
corn starch paste 1/2 portion
  1. Cut chicken hinds in 3 pieces each (9 pieces).
  2. Slice sausage on the diagonal.
  3. Soak mushrooms - slice.
  4. Mix all souses and cornstarch paste.
  5. Cut up greens, soak and drain.
  6. Arrange chicken, sausage in bowl, pour some garlic oil over mix then add mushrooms and sauce, cover, steam 40 minutes.
  7. Last 10 minutes add cornstarch paste - recover.
  8. Stir fry yan-choi in garlic oil, cover 2 minutes.
  9. Arrange greens on platter, cover with meat and serve.

Broccoli can be used.