1 whole chicken (about 1 1/2 lbs.)
4 oz. Chinese Virginia ham
1/2 lb. green cabbage
2 green onions
3 slices ginger
1/2 tsp. salt
3 tsp. cornstarch (make paste)
3 tsp. cold water
1 2/3 c. soup stock

Put 8 cups of water into the pan and boil, add green onion, ginger and whole chicken. Cover and cook for 3 minutes, then turn chicken and cook another 3 minutes. Turn off the fire. Take the chicken out after 15 minutes. Reserve the water, which is the soup stock.

Remove chicken bones, slice chicken meat 1 inch wide and 2 inches long, arrange on a platter. Between every 2 pieces of chicken meat, place 1 piece of ham, that was cut into equal size as chicken.

Soak the chicken and ham with 1 cup boiling soup for 5 minutes to make it hot, then carefully discard. With remaining 2/3 cup of soup, boil with salt and thicken with cornstarch paste. Then pour over chicken and ham on the platter. Arrange the cooked green cabbage (seasoned with added salt) around the platter before serving.

NOTE: King-Hua is a city of China, which produces the best hams in the country.