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
- Cut chicken hinds in 3 pieces each (9 pieces).
- Slice sausage on the diagonal.
- Soak mushrooms - slice.
- Mix all souses and cornstarch paste.
- Cut up greens, soak and drain.
- Arrange chicken, sausage in bowl, pour some garlic oil over mix then add mushrooms and sauce, cover, steam 40 minutes.
- Last 10 minutes add cornstarch paste - recover.
- Stir fry yan-choi in garlic oil, cover 2 minutes.
- Arrange greens on platter, cover with meat and serve.
Broccoli can be used.