Remove skin and fat from ham.
Boil the ham and chicken breast in 8 cups of water with scallion and ginger for about 20 minutes.
Remove the ham and chicken; let cool.
Cut the cold ham into thin strips and tear the cold chicken into shreds.
Shred the snow peas and bamboo shoots.
Soak the mushroom in hot water for 15 minutes, then remove the stem.
Place the mushroom stem side up in the center of a medium sized bowl.
Arrange the shredded chicken, ham, and snow peas attractively around the mushroom at the bottom of bowl.
Add bamboo shoot strips to fill the center.
Sprinkle on 1 tsp salt, then pour in 1/2 cup soup stock.
Steam for 20 minutes.
In a separate saucepan bring the remaining 5 1/2 cups soup stock to a boil and add 1 tsp salt.
Put the steamed bowl upside down in a large soup tureen.
Without removing the steamed bowl, pour the boiling soup stock around the bowl.
Then remove the steamed bowl