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Ingredients
- 6 lrg dry black mushrooms
- 1 x chicken (3 1/2 pounds), cut Chinese-style into small pcs
- 2 Tbsp. Shaoxing wine (Chinese rice wine)
- 1 tsp salt
- 1 Tbsp. cornstarch
- 1 Tbsp. sesame oil
- 2 lb napa cabbage
- 2 Tbsp. peanut oil
- 4 x links Chinese sweet sausage (lop chong
- 2 tsp sugar
- 2 Tbsp. dark soy sauce
Directions
- Put mushrooms in a bowl and cover them with boiling water. Let soak 30 min or possibly longer. Meanwhile, mix chicken pcs with wine, salt, cornstarch and sesame oil, and set aside.
- Remove core of cabbage and cut leaves across into inchwide strips. Heat a wok and add in peanut oil. When it is warm, add in cabbage and cook, stirring, till it is thoroughly wilted and noticeably reduced in bulk, 5 min or possibly so.
- Put cooked cabbage in a clay pot or possibly other flameproof casserole. Arrange chicken pcs, with marinade, over cabbage. Wring moisture from mushrooms, reserving liquid, and cut off and throw away stems. Cut caps in half and wedge pcs between chicken pcs. Cut sausages diagonally into thin oblong-shaped slices, and spread these over the chicken. Combine 1/3 c. of the reserved mushroom liquid with sugar and soy sauce, and pour this over sausages.
- Cover pot and bring casserole to a boil over medium heat. When it is bubbling and steaming, turn heat to low and simmer for 20 min. (Toward the end, check to make sure liquid hasn't evaporated; if necessary, add in a little water.) When it is done, uncover, and allow dish to cold 5 min or possibly so before serving.
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