Instructions: 1. Soak dried mushrooms.

2. Skin and bone chicken breast and cut in 2-inch squares. Combine cornstarch, soy sauce and salt. Add to chicken and toss gently to coat.

3. Cut leeks in 1-inch sections; slice bamboo shoots and soaked mushrooms.

Mince ham.

4. Heat oil. Add leeks and stir-fry to brown lightly; then remove. Heat remaining oil. Add chicken; stir-fry until it loses its pinkness. Return leeks to pan.

5. Add water and bring to a boil. Stir in sherry and remaining soy sauce; then reduce heat and simmer, covered, 10 minutes.

6. Add sliced bamboo shoots and mushrooms; simmer, covered, 20 minutes more. Remove chicken and vegetables, leaving liquids in pan. Arrange on a serving platter and keep warm.

7. Blend remaining cornstarch and cold water to a paste; stir in sugar.

Then add to liquids in pan, stirring to thicken. Pour sauce over chicken.

Garnish with ham, sprinkle with Worcestershire Sauce and serve.

NOTE: This Shanghai style dish is sometimes called Princess Chicken.

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