3 tablespoons vegetable oil
1 pound chicken, cut into small pieces
2 1/4 cups water
1 pint fresh mushrooms, sliced
1 pound pork sausage, cut into small pieces
1/4 cup speckled brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup soy sauce
1/2 teaspoon Worcestershire sauce
1 teaspoon brown sugar
1/2 teaspoon peppercorn salt
Heat oil in large skillet. Place chicken pieces in skillet; cook over medium heat 5 minutes on each side or until chicken is no longer pink. Remove chicken; drain on paper towels.
In a saucepan, bring water to a boil. Add mushrooms, chicken parts, sausage, brown sugar, lemon juice and Worcestershire sauce. Bring to a slow boil; cook 5 minutes, stirring constantly, or until chicken is no longer pink and juices begin to run clear.
In a medium bowl, mix together soy sauce, brown sugar, peppercorn salt and brown sugar.
Return chicken pieces to skillet; cook 5 minutes on each side or until chicken is no longer pink, and juices pour out of skillet. Remove from heat and add liquid from skillet; stir thoroughly. Pour sauce into dish and top with chicken and mushroom mixture. Cover; refrigerate for several hours.
Slice chicken pieces; place in serving dish. Top with tomato mixture; spoon chicken mixture into dish and stir well. Cover; refrigerate for 1 hour or longer for more flavorful chicken. Heat oil in large skillet over medium heat. Add chicken pieces; cook 5 minutes on each side or until chicken is no longer pink; remove from pan. Icing with lemon juice and Worcestershire sauce. Cover; refrigerate for at least 2 hours before serving.