2) Cut ham into 1 mm thin slices. Chop each mushroom into two pieces. Arrange chicken, ham and mushroom in a large bowl with chicken skin facing the bottom of the bowl.

3) Put chicken bones on a plate, mixed with salt, MSG, cooking wine, cornstarch, and oil.

4) Steam both chicken meat (in the bowl) and chicken bone (on the plate) for 20 minutes. Pour sauce from the plate (chicken bone) onto the chicken meat (in the bowl).

5) Broil lotus leaf in boiling water and place it on a plate. Place chicken bowl up side down on the lotus leaf. Steam for 10 minutes. Pour fluid from the lotus plate inside a bowl to be used in 6).

6) Heat up wok and add one tablespoon of oil. Add half a cup of broth, cooking oil, fluid from 5), MSG, and salt. Thicken with cornstarch solution. Pour sauce on top of chicken and add sesame oil. Serve