1. Rinse chicken breast; Discard the skin; Chop finely; Add seasonings and mix well by stirring clockwise; Leave for 45 minutes; Gradually add egg white; Mix well to be chicken paste mixture.
2. Slice abalone and reserve the sauce for later use.
3. Rinse ham in running water and mince.
4. Heat a wok with 1.5T oil over a high heat; Add 1/3 cup of flour; Stir-fry over a low heat till light yellow; Add 6 cups of chicken stock, abalone sauce and abalone; Bring to the boil over a high heat; Gradua