5 lbs boneless, skinless chicken thighs, sliced
1 bottle oyster sauce
1 lb lup cheng (Chinese sausage), sliced
1 bunch green onions, sliced
shiitake mushrooms, soaked in water to soften
Marinate the chicken with the oyster sauce for 2 hours to overnight. When ready to cook, in a medium to large pot, stir-fry the chicken until well done. In a separate pan, cook the lup cheong and mushrooms, then add it to the chicken. Mix in the green onions and edamame. Serve with rice or over chow mein noodles.