1. With a cleaver, chop chicken, bones and all, in 1-1/2- to 2-inch sections. Cut Chinese sausages diagonally in 1/2-inch slices. 2. Combine water-chestnut flour, sherry, salt and sesame oil, mixing well. Add to chicken sections and toss gently to coat. 3. Arrange chicken in a shallow heatproof dish. Top with Chinese sausage. Steam on a rack until done (about 40 minutes). See "How-to Section". VARIATION: Omit step 2. Instead, dredge chicken sections in 2 tablespoons cornstarch. In step 3, add 6 dried black mushrooms (soaked), sliced. Reserve 1 cup mushroom soaking liquid and add to it the salt, sherry and sesame oil. Pour this over the chicken, mushrooms and sausages; then steam as in step 3. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.