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1
Place the chicken pieces in a pot of cold water. Bring to the boil over high heat and blanch for 2–3 minutes. Drain and rinse under cold running water. The surface of the pieces should be clean and free of grey foam.
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2
Arrange the blanched chicken pieces in the steam pot. Lay the ginger slices, scallion sections, ham, and dried mushrooms among and over the chicken. Do not add any water or stock. Fit the lid on firmly.
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3
Set a rack over a pot of vigorously boiling water. Position the steam pot on the rack so that the central chimney tube hangs below the rack directly above the boiling water, channelling rising steam into the sealed interior. This is where the dish lives or dies: the seal between lid and pot must be tight, the boil maintained at full vigour throughout, and no liquid of any kind introduced — only steam rising through the chimney may enter the pot. Replenish the boiling-water pot as needed, never allowing it to boil dry.
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4
Cook for 2–3 hours without lifting the lid. When the cooking time is complete, carefully remove the lid: the interior should hold 400–500 ml of crystal-clear, deeply concentrated broth produced entirely from condensed steam and the juices released by the chicken. The broth should be luminous and free of cloudiness; the chicken should be fully tender.