4 chicken legs and thighs, cut up
6 Chinese sausage
8-10 Taiwan black mushrooms
2 c. good chicken broth
6-8 slices ginger, 25¢ size
2 tbl. light soy
3 tbl. sesame oil
12-14 whole snow peas
4 tbl. garlic oil
- Cut thighs, legs in half, 4 pieces each.
- Slice sausage, 2" diameter.
- Soak, then julienne mushrooms.
- Put chicken, mushrooms, sausage, and ginger in bowl on a steam tray and steam 40 minutes. Check water often.
- In a pot add soy and sesame to chicken broth.
- After 40 minutes add snow peas to steamer, cover 5 minutes.
- Heat broth and sauces, add to steamer. Cover 2 minutes. Serve - pour balance of sauce over dish. Serve with stir fried bak choi.