|Whole frying chicken||3 Pound (1 Whole)|
|Minced ginger||1 Teaspoon|
|Thinly sliced green onion||1 Teaspoon|
|Shaoxing rice wine/Dry sherry||3 Teaspoon|
|Ham||1⁄2 Pound, cut into 1/8-inch-thick slices (Smithfield Ham)|
|For sauce seasoning|
|White pepper||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Cornstarch||1 Tablespoon, mixed with 2 tablespoons water|
|Water||4 Cup (64 tbs)|
|Vegetable oil||1 Teaspoon|
|Broccoli flowerets/Baby bok choy||1 Pound|
Rub ginger, green onion, half of the wine, and half of the salt in chicken body cavity.
Rub the remaining wine and salt on outside of chicken.
Cover and refrigerate for 2 hours.
Bring water to a boil in a small saucepan.
Plunge ham into boiling water for 1 minute; drain.
Cut slices into 1 1/2-inch squares and set aside.
Combine sauce seasoning ingredients in a small bowl and set aside.
Cooking Place steaming rack in a wok.
Pour water to just below level of rack and bring to a boil.
Place chicken breast side up on a heatproof dish and set dish on rack.
Cover and steam, adding additional water if necessary, for 45 minutes or until meat near thigh bone is no longer pink when pierced.
Turn off heat, uncover steamer, and let chicken stand until cool enough to handle.
Pour off broth and reserve.
Remove chicken from bone; cut meat into 1 1/2-inch squares.
Skim fat off reserved broth.
Bring 3/4 cup of the broth and sauce seasoning to a boil in a small saucepan.
Add cornstarch solution and cook, stirring, until sauce boils and thickens; keep warm.
Bring water, vegetable oil, and salt to a boil in a large pot.
Plunge broccoli flowerets or bok choy into boiling water and cook for 3 minutes or until tender to bite; drain well.
To serve, arrange ham and chicken alternately in center of platter.
Arrange broccoli or bok choy around rim.
Pour warm sauce over chicken and ham.