1    Roasting chicken, 4 - 4.5 lb

           - cut up
      4    Chinese pork sausages

           - thinly sliced diagonally
-----------------------------------SAUCE-----------------------------------
      2 tb Light soy sauce

      2 tb Chinese rice wine

           -or dry sherry
      1 tb Sesame oil

      1 ts Sugar

      1 pn Salt

  ARRANGE THE BACK PIECES on a heat-proof 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
  longer-cooking 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 Servings