Instructions: 1. Chop off bony wing tips with a cleaver; then disjoint wings and slip out bones. Mince smoked ham; stuff into wing cavities.

2. Arrange wing sections on a heatproof dish. Steam 40 minutes (see "How-to Section"). Drain wings and let cool, then rub with soy sauce.

3. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling; keep warm.

4. Mince ginger root; then combine in a cup with water and the second quantity of soy sauce. In another cup, blend cornstarch, oyster sauce, sugar, salt, the remaining water and soy sauce to a paste.

5. Heat remaining oil. Stir in ginger-soy combination 1 minute over medium heat. Then stir in cornstarch paste to thicken. Add deep-fried wings only to reheat. Serve at once.

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