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Skin and bone chicken; then mince coarsely or grind. Combine with cornstarch, salt, oil and soy sauce. Spread chicken mixture out flat like a pancake in a shallow heatproof dish. Mince or grind ham and sprinkle over the top. Steam until done (about 15 minutes). Heat stock. Meanwhile blend remaining cornstarch and soy sauce to a paste with cold water. Then stir in to thicken. Pour over steamed chicken and serve. From Thousand Recipes Chinese Cookbook 
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