Steamed Chicken with Lup Chong

• 2 lb. chicken, cut in small pieces
• 3 tbsp. cornstarch
• 1 tsp. salt
• ½ cup dried mushrooms
• 3 lup chong (Chinese sausage)

In a dish suitable for steaming, place the chicken and sprinkle with salt and cornstarch, mix well. Wash the mushrooms, then slice and soak in about ½ cup of water. Slice the lup chong in thin diagonal pieces. Mix the mushrooms, including the water, with the chicken then sprinkle the lup chong over all. Steam for about ½ hour or until the chicken is tender.

If you want to prepare this dish for a large group use a large baking or roasting pan, cover tightly with foil and place in a 350 degrees oven for about an hour or until done.