Chicken Lup Chong

• 2 lbs. chicken thighs, deboned & sliced
• ½ lb. Lup Chong – boiled & sliced
• 1 piece ginger
• 1 tsp. salt
• 1 tsp. sugar
• 1 tbsp. shoyu
• 1 tbsp. cornstarch

Combine all together in bowl and steam for ½ hour. Garnish with green onion before serving.