Instructions: 1. Soak and boil beche-de-mer; cut in 1/2-inch sections. Soak dried mushrooms.

2. Place chicken breast in water. Bring to a boil; then simmer, covered, 30 minutes. Let cool; then skin, bone and dice.

3. Mince or grind pork. Blend well with soy sauce, sherry, salt and sugar; form into 8 walnut-size balls.

4. Dice ham. Slice bamboo shoots. Stem snow peas and cut in half; then blanch. (See "HOW-TO SECTION".) Cut soaked mushrooms in half.

5. Heat oil. Quickly brown porkballs on all sides, then remove from pan.

6. Add stock to pan and bring to a boil. Stir in mushmrooms and bamboo shoots to heat, then return porkballs. Cook, covered, 5 minutes over medium heat.

7. Add beche-de-mer, diced chicken and ham, the remaining salt and sugar. Cook, covered, 3 to 4 minutes more.

8. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Stir in snow peas only to heat through and serve at once.

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