Instructions: Cut the chicken into 5cm pieces.

Put these into a bowl and combine them with the dry sherry or rice wine soy sauce sugar and sesame oil.

Let the mixture sit for at least 20 minutes.

If you are using the dried mushrooms soak them in warm water for 20 minutes.

Then drain them squeeze out any excess liquid cut off and discard the stems and coarsely chop the mushroom caps.

Slice the Chinese sausages thinly into 5cm pieces at a slight diagonal.

If you are using pork sausages grill them for 3 minutes to partially cook them and then slice them into 5cm rounds.

Combine the rice and stock together in a large pot and bring to the boil.

Continue to boil until most of the surface liquid above the rice has evapourated.

Then mix in the chicken mushrooms ginger spring onions and sausages.

Turn the heat down low cover and cook for about 25 minutes until the rice chicken and pork are cooked.

Serve with Braised Spicy Aubergines or Spiced Chinese Leaves.

It is well worth the effort to try and get authentic Chinese sausages from a Chinese food shop. Pork sausages could be substituted but they should be browned first to rid them of their excess fat and of course the taste will be quite different.

Serves 4

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