Won Ton Shanghai-Style

Preparation

1. Step 1

   Bring enough water to the boil in a kettle to cover the chicken. Add the chicken and cook about one minute. Drain thoroughly.

2. Step 2

   Put the chicken skin side up in a heavy soup bowl with a lid.

3. Step 3

   Cut the ham into wide, thin slices. Cut each slice into rectangles measuring about one-and-one-half by three inches. Arrange the slices slightly overlapping on top of the chicken.

4. Step 4

   Scatter the ginger pieces around the chicken. Add the four cups of water, wine and salt.

5. Step 5

   Select a large, deep pan in which the soup bowl will fit comfortably or use a steamer with a rack in which the bowl will fit. Cover the soup bowl with a tight-fitting lid or with aluminum foil. If a pan is used, place a wire rack on the bottom.

6. Step 6

   Place the bowl on the rack and pour water into the pan or steamer to a depth of about one or two inches. Cover the pan or steamer closely with a lid and bring the water to the boil. Steam the mixture for two hours, replenishing the water as necessary. Remove the chicken.

7. Step 7

   Meanwhile, cook the won ton. Drain and add the won ton to the liquid in the soup bowl. Heat thoroughly.

8. Step 8

   Combine the chopped scallions or green onions and chopped ginger in a small heat-proof bowl. Set aside.

9. Step 9

   Combine the soy sauce, vinegar and sugar in another bowl.

10. Step 10

    Heat the two kinds of oil in a wok or skillet. When it starts to smoke, add this immediately to the ginger and scallion or green onion mixture. Add the soy sauce mixture and stir to blend.

11. Step 11

    Serve the won ton with equal portions of the soup.

12. Step 12

    Let guests serve themselves the chicken, shredding it as desired with chopsticks or forks and dipping it in the sauce.