INGREDIENTS

INSTRUCTIONS

Marinating:  Combine chopped onions, ginger slices, sherry and salt.
Place chicken on platter, rub inside and out with onion mixture, and
place onion and ginger inside chicken. Allow chicken to marinate for  1
hour. Rub ham with same marinade, reserve.  Steaming:  Steam chicken,
breast-side up, for 25-30 minutes. At the  same time, steam ham for 20
minutes. Chicken should still be firm but  very moist when removed from
steamer. Drain chicken and allow to cool  until juices congeal. Chop
Chinese-style into bite-size pieces. Start  by cleaving chicken in half
lengthwise through the breast. Remove  legs, thighs, and wings; chop in
pieces.  Turn carcass, skin down;  cleave in half parallel to breast;
turn and chop in pieces. Carefully  remove and discard bones.  Slice
ham in bite-size pieces to match chicken pieces. Organize in
alternating strips on serving platter, in shape of a chicken if
possible. Leave space around perimeter for vegetable.  Blanching and
Stir-frying Vegetable:  Wash and remove tough skin of  broccoli.  Slice
into spears with flowerette at tip of each spear.  Blanch spears in
salted water for 20 seconds. Heat peanut oil in wok  until it begins to
smoke; stir-fry broccoli until bright but still  crisp. Sprinkle with
fish sauce, toss briefly, then remove to serving  platter with meat.
Glazing Sauce:  Heat stock and crushed rock sugar in sauce pan; stir
while bringing to boil.  Dribble in cornstarch paste to make a light
sauce. Stir in cooked oil. Pour over meat. Serve.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 413
Total Fat: 45.8g
Cholesterol: 51.6mg
Sodium: 2530.6mg
Potassium: 708.2mg
Carbohydrates: 9.2g
Fiber: <1g
Sugar: 2.4g
Protein: 15.4g