How to make it

  • Put mushrooms in bowl and cover with boiling water then let soak 30 minutes.
  • Meanwhile mix chicken pieces with wine, salt, cornstarch and sesame oil then set aside.
  • Remove core of cabbage and cut leaves across into 1” wide strips.
  • Heat a wok and add peanut oil then when hot add cabbage and cook stirring for 5 minutes.
  • Put cooked cabbage in a flameproof casserole then arrange chicken with marinade over cabbage.
  • Wring moisture from mushrooms reserving liquid then cut off and discard stems.
  • Cut caps in half and wedge pieces between chicken.
  • Cut sausages diagonally into thin oblong shaped slices and spread over chicken.
  • Combine 1/3 cup reserved mushroom liquid with sugar and soy sauce then pour 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 20 minutes.
  • When it is done uncover and allow dish to cool 5 minutes before serving.

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