6-8 legs and thighs, cut in 3 pcs.
10-12 Taiwan black mushrooms
1 red pepper
1 scallion, cut 1" pcs.
2 c. bak choi

SAUCE:

1 c. orange sauce (garlic)
3 pcs. Chinese sausage
2 c. master sauce (basting)
  1. Cut up and marinate chicken for 15 minutes.
  2. Fry chicken 15 minutes, turning every 5 minutes, till nice and brown.
  3. Cut up vegetables, leave mushrooms in half.
  4. Slice sausage on diagonal. Assemble master sauce. Mix in orange sauce.
  5. Transfer chicken to casserole. Add mushrooms and sauce. Cook 1/2 hour.
  6. Stir fry all vegetables. If available, add sliced mustard green stalks.
  7. Finally, use vegetables as a base. Cover with chicken. Put sauce in a separate pot and thicken. Pour over chicken.