| 1 | Recipe by: cooking chinese by leeann chin soak mushrooms in warm water until soft, about 30 minutes, drain. |
| 2 | Rinse in warm water, drain. |
| 3 | Remove and discard stems; cut caps into thin slices remove bones and skin from chicken; cut chicken into thin strips. |
| 4 | Toss chicken, cornstarch and ?teaspoon salt in glass or plastic bowl. |
| 5 | Cover and refrigerate 20 minutes. |
| 6 | Remove strings from pea pods. |
| 7 | Place pea pods in boiling water. |
| 8 | Cover and cook 1 minute; drain. |
| 9 | Immediately rinse under running cold water, drain. |
| 10 | Cut pea pods lengthwise into thin strips. |
| 11 | Cut ham and abalone into thin strips. |
| 12 | Cut green onions into 2 inch pieces. |
| 13 | Heat chicken broth and mushrooms to boiling in 3-quart saucepan. |
| 14 | Stir in chicken and bamboo shoots; heat to boiling. |
| 15 | Stir in ham, 2 teaspoons salt, the seasame oil and white pepper. |
| 16 | Heat to boiling; reduce heat. |
| 17 | Cover and simmer 5 minutes. |
| 18 | Add pea pods, cook and stir 30 seconds. |
| 19 | Remove from heat, stir in abalone and green onions |
