3 legs and thighs
4-5 Chinese sweet sausage
8-10 black mushrooms, soaked
1 scallion, cut in 3/4" pcs.

CHICKEN SAUCE:

1 tsp. Szechwan oil
2 tbl. light soy
2 tbl. sesame oil
1 tbl. hoisin sauce
1 tbl. oyster sauce
1 c. good broth
  1. Cut each thigh and leg in 3 pieces and marinate in chicken marinade.
  2. Cut up sausage in to 3 pieces each. Cut mushrooms into 3 pieces and soak.
  3. Put 3-4 tbl. tapioca starch or corn starch in a plastic bag plus 1 tbl. ginger-garlic mix. Put in chicken and shake well. Dredge, then deep fry till brown. Set aside.
  4. Stir fry sausage. Drain, then add mushrooms. Mix well, then add chicken plus 1/2 chicken sauce. Cover, cook 15 minutes, then add balance of sauce. Thicken and sprinkle with scallions.