Cook Smithfield ham in boiling water for about 10 to 15 minutes.
Cool, then shred into 1 1/2 inch long (4 cm) julienne strips.
Cut the chicken cutlet into 1/8 inch thick (3 mm) slices; cut again into 1 1/2 inch long (4 cm) julienne strips.
Marinate with egg white, salt, wine, and tapioca starch for at least 20 minutes.
Soak dried mushrooms in hot water for about 20 minutes.
Remove and discard stems.
Cut into julienne strips.
Remove the shark's fin pieces from the can.
Separate or shred the large pieces.
Then put the long shredded strips with the broth from the can into a large bowl.
Bring the 3 cups of chicken broth, 1 cup water, and the shark's fin soup to a boil.
Add ginger, wine, and white pepper and simmer for 5 minutes.
Add shredded mushrooms, light soy sauce, and then the chicken.
Stir to separate the shreds.
Remove the scum that accumulates on top.
Mix the tapioca starch well and slowly pour it in; stir until the soup thickens and boils again.
Garnish with the shredded ham and serve hot.