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1
Marinating:
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2
Combine chopped onions, ginger slices, sherry and salt.
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3
Place chicken on platter, rub inside and out with onion mixture, and place onion and ginger inside chicken.
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4
Allow chicken to marinate for 1 hour.
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5
Rub ham with same marinade, reserve.
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6
Steaming:
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7
Steam chicken, breast-side up, for 25 to 30 minutes.
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8
At the same time, steam ham for 20 minutes.
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9
Chicken should still be firm but very moist when removed from steamer.
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10
Drain chicken and allow to cool until juices congeal.
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11
Chop Chinese-style into bite-size pieces.
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12
Start by cleaving chicken in half lengthwise through the breast.
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13
Remove legs, thighs, and wings; chop in pieces.
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14
Turn carcass, skin down; cleave in half parallel to breast; turn and chop in pieces.
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15
Carefully remove and discard bones.
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16
Slice ham in bite-size pieces to match chicken pieces.
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17
Organize in alternating strips on serving platter, in shape of a chicken if possible.
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18
Leave space around perimeter for vegetable.
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19
Blanching and Stir-frying Vegetable:
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20
Wash and remove tough skin of broccoli.
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21
Slice into spears with flowerette at tip of each spear.
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22
Blanch spears in salted water for 20 seconds.
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23
Heat peanut oil in wok until it begins to smoke; stir-fry broccoli until bright but still crisp.
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24
Sprinkle with fish sauce, toss briefly, then remove to serving platter with meat.
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25
Glazing Sauce:
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26
Heat stock and crushed rock sugar in sauce pan; stir while bringing to boil.
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27
Dribble in cornstarch paste to make a light sauce.
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28
Stir in cooked oil.
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29
Pour over meat.
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30
Serve.
