Instructions: 1. Skin and bone chicken; then mince coarsely or grind. Combine with cornstarch, salt, oil and soy sauce.

2. Spread chicken mixture out flat like a pancake in a shallow heatproof dish. Mince or grind ham and sprinkle over the top.

3. Steam until done (about 15 minutes). See "How-to Section".

4. Heat stock. Meanwhile blend remaining cornstarch and soy sauce to a paste with cold water. Then stir in to thicken. Pour over steamed chicken and serve.

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