CHICKEN WINGS: Use a strong-flavoured ham, such as Chinese Yunnan ham or Virginia ham to give extra flavour to the meat.

STEAM CHICKEN WINGS WITH HAM:



24 middle pieces of chicken wings

3 large slices of ham


seasoning:

2 tsp. salt + 1 tsp. sugar
1 tbsp. minced or grated ginger
2 tsp light soy sauce
1 tsp. rice wine or dry sherry
dash white pepper


sauce:

½ tsp. each salt + sugar
1 tbsp. oyster-flavoured sauce
1 tsp. rice wine or dry sherry
½ tsp. sesame oil
2-3 tsp. light soy sauce
1 tsp. tapioca starch mixed with ½ cup chicken stock or water



Rinse and pat dry wing pieces. Place chicken pieces in a glass dish and season well with seasoning ingredients. Let stand 30 minutes. Cut each slice of ham into 8 long pieces, roughly equalling the length of the chicken pieces.

Bring a large pot of water to a boil. Place dish of chicken in a bamboo steamer fitted over the rim of the pot. Steam chicken, covered, over high heat for 3-4 minutes. Remove and cool for 10 minutes.

Re-arrange chicken pieces in the dish, lining up chicken pieces on the side, alternating with ham pieces decoratively. Transfer dish to bamboo steamer again.

Bring water in the pot to boiling again and steam chicken and ham, covered, for 20-25 minutes more, or until fully cooked. Remove from steamer and pour off excess steaming liquid from dish. Invert dish over a warm serving platter.

Mix sauce ingredients together in a small saucepan and bring to a boil. Boil for 1-2 minutes to thicken sauce, adjusting seasoning if necessary. Pour sauce over chicken to serve.