Cantonese Style Steam Chicken

Find this Cantonese Style Steam Chicken dish very interesting because usually we only used ginger and spring onion for steaming chicken and I was wonder how would the taste be if adding some of these Chinese Sausage(腊肠) to it. I guess it must be very fragrant because I always like to add some of these Chinese sausage into the claypot rice.

Ingredients:
2 Dried Pork Sausage(腊肠)
2 Dried Mushroom, soaked till soft
2 Slices Of Ginger, cut into strips
5 Thick Slices Of Carrot
2 Chicken Drumsticks
1 Small Chilli

Seasonings:
1/2 Teaspoon Light Soy Sauce
1/2 Teaspoon Sugar
1 Teaspoon Oyster Sauce
1 Teaspoon Cornflour
1/4 Teaspoon Sesame Oil

Methods:
1. Cut the sausages and mushrooms into thin slices.
2. Cut the carrots into long strips like fries.
3. Wash and cut the chicken into pieces then marinate it with seasonings for at least 20 minutes.
4. Place all the ingredients on a plate and mixed well then steam for about 20 minutes or until the chicken is cooked through.
5. Sprinkler with some cut chillies slices and extra sesame oil and served hot.