Place chicken legs breasts onto a full half size baking pan and coat with the salt, pepper and seasoning blend. And let it stand for 30 minutes.
Place into the oven for 40 minutes. Remove and let the chicken rest for 15 minutes before serving.
In a wok add in the chicken dipping, water and chicken base and bring to a boil. Add in the Chinese sausages and simmer for 3 minutes. Add in the onion, garlic and mushrooms bring to a rolling boil. Thicken with some cornstarch roux and whisking at all time until the mixture turn into a light sauce. Top with minced green onions.