Steamed chicken with Chinese sausage

Method

1. Stir together the chicken, soy, rice wine, sugar, sesame oil, cornflour and some black pepper in a bowl. Leave to marinate at room temperature for 20 minutes (see Make Ahead).
2. Transfer to the plate/bowl and mix with the sliced sausages.
3. Set up a steamer (or put a rack in a large wok or deep pan) and add 5cm of water. Bring to the boil, lower in the dish of chicken/sausages, turn the heat to low, cover and steam for 25 minutes or until cooked through. Serve garnished with shredded spring onions, with steamed rice and greens on the side.