6 oz Chicken meat
4 oz Ham (or Canadian bacon)
2 Eggs (or shredded snow peas)
2 Bamboo shoots (or turnip)
1 Black dried mushroom
2 Green onions
3 slices Ginger
2 teaspoons Salt
5 cups Chicken stock or water
1/2 tablespoon Chicken grease

Boil the chicken in 8 cups of boiling water with green onion, and ginger about 20 minutes. Remove the chicken, let cool. Save the soup for later use. Tear the cold chicken into shreds. Cut the ham into thin strips. Peel and boil whole bamboo shoots about 10 minutes, cut into thin strips. Soak mushroom in warm water and remove the stem. Using a frying pan make two thin pancakes, with the beaten eggs. Cut into thin strips. In a medium size bowl put the mushroom upside down in the center. Arrange the shredded chicken, ham, egg attractively in the bottom of bowl. Add bamboo strips in center. sprinkle 1/2 teaspoon salt and 1/2 cup soup stock. Steam for 20 minutes. Turn the steamed dish into a large soup bowl. Bring the soup stock to a boil and season to taste, adding salt and chicken grease. Pour it around the steamed bowl. Remove the steamed bowl and serve.