3 1/2 lb Whole chicken

      2    Green onions, chopped

      2    Slices fresh ginger

      2 tb Sherry

      1 ts Salt

    1/2 lb Picnic ham, uncooked

      1 tb Peanut oil

    1/2 lb Fresh broccoli

      1 ts Fish sauce

-------------------------------GLAZING SAUCE-------------------------------
    3/4 c  Stock

      2 tb Rock sugar, crushed

           Cornstarch paste
      1 tb Cooked oil

  Marinating:  Combine chopped onions, ginger slices, sherry and salt. Place
  chicken on platter, rub inside and out with onion mixture, and place onion
  and ginger inside chicken. Allow chicken to marinate for 1 hour. Rub ham
  with same marinade, reserve.
  Steaming:  Steam chicken, breast-side up, for 25-30 minutes. At the same
  time, steam ham for 20 minutes. Chicken should still be firm but very moist
  when removed from steamer. Drain chicken and allow to cool until juices
  congeal. Chop Chinese-style into bite-size pieces. Start by cleaving
  chicken in half lengthwise through the breast. Remove legs, thighs, and
  wings; chop in pieces.  Turn carcass, skin down; cleave in half parallel to
  breast; turn and chop in pieces. Carefully remove and discard bones.
  Slice ham in bite-size pieces to match chicken pieces. Organize in
  alternating strips on serving platter, in shape of a chicken if possible.
  Leave space around perimeter for vegetable.
  Blanching and Stir-frying Vegetable:  Wash and remove tough skin of
  broccoli.  Slice into spears with flowerette at tip of each spear. Blanch
  spears in salted water for 20 seconds. Heat peanut oil in wok until it
  begins to smoke; stir-fry broccoli until bright but still crisp. Sprinkle
  with fish sauce, toss briefly, then remove to serving platter with meat.
  Glazing Sauce:  Heat stock and crushed rock sugar in sauce pan; stir while
  bringing to boil.  Dribble in cornstarch paste to make a light sauce. Stir
  in cooked oil. Pour over meat. Serve.