1 small chicken breast
3 Chinese sweet sausage
1 small head Chinese mustard cabbage
1 red pepper
1/2 portion corn starch paste
SAUCE:
2 tbl. sesame oil
1 tbl. hoisin sauce
1 tsp. chili paste
1/2 c. broth
- Julienne chicken and sausage then marinate in chicken marinade.
- Cut leaves off the mustard and julienne hard portions.
- Cut up and julienne re pepper. Mix with mustard then add 1 tbl. garlic oil and 2 tbl. water. Mix well.
- Assemble sauce using only half of the broth.
- Fry chicken and sausage in medium heat. Keep draining excess grease until chicken turns white.
- Add sauce (minus half the broth) to the meat. Mix well. Set aside.
- Fry peppers and mustard. Add 2 tbl. water. Cover, cook 1 minute.
- Add meat and balance of broth. Cover 1 minute. Thicken.