Place the chicken, 1 green onion and 2
slices of ginger in boiling water, cook for about 20 minutes.
Remove only the chicken from the pan and let cool, then remove all the
bones and skin. Cut into 1 inch wide and 1
1/2 inches long pieces (with skin).
Soak the agar-agar about 10 minutes,
squeeze and cook with 1 1/2 cup chicken soup remaining from about #1
about 8 minutes at low heat.
Stock will be reduced to 1 cup. Pour in a
bowl, add chicken meat, salt and wine. Steam for half an hour.
Slice the ham and cut into small leaf
shape or triangles. Lay in the bottom of bowl attractively, and place
parsley leaves, then add steamed chicken meat.
Add the stock. When it's cool place in
refrigerator until firm. This will take more than 1 hour.
Turn the bowl on a plate, remove the bowl,
decorate with shredded carrot and turnip or green peas around the plate,