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1
Bring enough water to the boil in a kettle to cover the chicken.
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2
Add the chicken and cook about one minute.
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3
Drain thoroughly.
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4
Put the chicken skin side up in a heavy soup bowl with a lid.
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5
Cut the ham into wide, thin slices.
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6
Cut each slice into rectangles measuring about one-and-one-half by three inches.
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7
Arrange the slices slightly overlapping on top of the chicken.
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8
Scatter the ginger pieces around the chicken.
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9
Add the four cups of water, wine and salt.
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10
Select a large, deep pan in which the soup bowl will fit comfortably or use a steamer with a rack in which the bowl will fit.
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11
Cover the soup bowl with a tight-fitting lid or with aluminum foil.
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12
If a pan is used, place a wire rack on the bottom.
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13
Place the bowl on the rack and pour water into the pan or steamer to a depth of about one or two inches.
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14
Cover the pan or steamer closely with a lid and bring the water to the boil.
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15
Steam the mixture for two hours, replenishing the water as necessary.
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16
Remove the chicken.
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17
Meanwhile, cook the won ton.
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18
Drain and add the won ton to the liquid in the soup bowl.
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19
Heat thoroughly.
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20
Combine the chopped scallions or green onions and chopped ginger in a small heat-proof bowl.
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21
Set aside.
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22
Combine the soy sauce, vinegar and sugar in another bowl.
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23
Heat the two kinds of oil in a wok or skillet.
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24
When it starts to smoke, add this immediately to the ginger and scallion or green onion mixture.
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25
Add the soy sauce mixture and stir to blend.
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26
Serve the won ton with equal portions of the soup.
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27
Let guests serve themselves the chicken, shredding it as desired with chopsticks or forks and dipping it in the sauce.
