Instructions: Put mushrooms in a bowl and cover them with boiling water. Let soak 30 minutes or longer. Meanwhile, mix chicken pieces 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 peanut oil. When it is hot, add cabbage and cook, stirring, until it is thoroughly wilted and noticeably reduced in bulk, 5 minutes or so.

Put cooked cabbage in a clay pot or other flameproof casserole. Arrange chicken pieces, with marinade, over cabbage. Wring moisture from mushrooms, reserving liquid, and cut off and discard stems. Cut caps in half and wedge pieces between chicken pieces. Cut sausages diagonally into thin oblong-shaped slices, and spread these over the chicken. Combine 1/3 cup 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 minutes. (Toward the end, check to make sure liquid hasnt evaporated; if necessary, add a little water.) When it is done, uncover, and allow dish to cool 5 minutes or so before serving.

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