Rinse the chicken with salt to clean. Boil the chicken briefly and reserve the chicken broth. Cook the white beans until tender.

Cut the carrots into pieces about 3/4 inch (2 cm) long. Cut the sausages in half. Thinly slice the onion. Remove the chicken from the boiling water and marinate with garlic, 1 tablespoon each of oyster sauce, sesame oil, and soy sauce. Rub the marinade evenly over the chicken. Skim any foam from the chicken broth, then add the bouillon cube and stir until dissolved.

Heat oil in a pan and sauté garlic and a little onion until fragrant. Add the carrots and stir, then add the sausages and remaining onion. Stir for a few minutes until everything is slightly browned, then turn off the heat. Season with a little salt and pepper and mix well.

Use a clay pot or oven-safe casserole dish. Layer white beans on the bottom, then add the vegetables, followed by the chicken and sausages. Add another layer of white beans on top, then pour the chicken broth over everything.

Place a few thin slices of cheese on top.

Preheat the oven to 375°F (190°C) for 10 minutes. Bake for 60 minutes. Check to see if the dish has turned a deep color, then turn off the oven.

Serve hot with salad.