6 med. dried black mushrooms
1 whole chicken breast (about 1 lb.)
1/2 tsp. cornstarch
1/2 tsp. salt
4 oz. pea pods
2 oz. fully cooked smoked ham
2 whole canned abalone, drained
2 green onions (with tops)
4 c. chicken broth
1/2 c. shredded canned bamboo shoots
2 tsp. salt
1/4 tsp. sesame oil
1/8 tsp. white pepper

Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; cut caps into thin slices. Remove bones and skin from chicken; cut chicken into thin strips. Toss chicken, cornstarch and 1/2 teaspoon salt in glass or plastic bowl. Cover and refrigerate 20 minutes.

Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. Cut pea pods lengthwise into thin strips. Cut ham and abalone into thin strips. Cut green onions into 2 inch pieces.

Heat chicken broth and mushrooms to boiling in 3 quart saucepan. Stir in chicken and bamboo shoots; heat to boiling. Stir in ham, 2 teaspoon salt, the sesame oil and white pepper. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Add pea pods; cook and stir 30 seconds. Remove from heat; stir in abalone and green onions. 6 servings (about 1 cup each).