Recipe - Steamed Chicken With Sausage

1 Roasting chicken, 4 4.5 lb
cut up
4 Chinese pork sausages
thinly cut or sliced up diagonally

SAUCE
2 tablespoon Light soy sauce
2 tablespoon Chinese rice wine
or dry sherry
1 tablespoon Sesame oil
1 teaspoon Sugar
1 pn Salt

ARRANGE THE BACK PIECES on a heatproof plate. Surround them with the rest
of the chicken pieces. Between the pieces, insert thin slices of pork
sausage. Put the breast meat on the bottom, so that it is surrounded by the
longercooking dark meat. Put some water in the bottom of the wok. Use
enough that it won't boil away, but not so much that it touches the plate.
The food must be suspended at least 1 inch above the water level. Cover the
wok tightly so that the steam is captured under the lid and can circulate
freely around the food. Keep a kettle of water on hand to replenish the
steaming liquid in the wok if the level gets too low. Be careful not to
pour the water onto the food. Makes 4 to 6