*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2   lb           Whole chicken
    2                    Green onions, chopped
    2                    Slices fresh ginger
    2       tb           Sherry
    1       t            Salt
      1/2   lb           Picnic ham, uncooked
    1       tb           Peanut oil
      1/2   lb           Fresh broccoli
    1       t            Fish sauce
                         -----GLAZING SAUCE-----
      3/4   c            Stock
    2       tb           Rock sugar, crushed
                         Cornstarch paste
    1       tb           Cooked oil
   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.
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