1. Chop off bony wing tips with a cleaver; then chop chicken wings in two. Place in a pan with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, reserving liquid for stock. 2. Let wings cool; then carefully slip out bones without breaking skin. Sliver smoked ham and stuff into wing-bone cavities. 3. Mince ginger root and add to saucepan along with reserved stock, soy sauce and salt. Simmer 2 minutes. Meanwhile blend cornstarch and remaining cold water to a paste: Then stir in to thicken. 4. Stir in sherry. Return stuffed chicken wings and cook only to heat through. VARIATION: In step 2, stuff wing cavities with a half-and-half mixture of slivered ham and bamboo shoots. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.