YUNNAN ham is hard to find.

In Singapore, you'll have to hit Chinatown to get some because you're unlikely to find it in your neighbourhood provision shop (unless you're living in Chinatown!).

Yunnan Ham (also known as Xuanwei ham) comes in the shape of a pipa (a string instrument). It has thin skin, thick meat and a strong aroma.

A person who saw the actual chunk of ham described it as 'like a rock - dried and hard.'

This preserved ham is considered a delicacy.

It is extremely salty and used often in soup.

Another person who had a Yunnan ham experience suggested: 'Just a thin strip or two is enough to flavour a pot of soup. It gives it a kick that cannot be described!'

If you already have some lying around the house, here is a recipe from Sam Leong, director of kitchens, Tung Lok Group and a member of Singapore Airlines' International Culinary Panel.

Ingredients
(for one)

• 120g chicken breast (cooked and finely julienned)
  
• 40g Chinese Yunnan ham (julienned)
  
• 2 spinach leaves (poached)

For the seasoning

• 120ml chicken consomme
  
• 1/4 tsp salt
  
• 1/4 tsp sugar
  
• 1/4 tsp Chinese cooking wine (hua tiao)
  
• A dash of ground white pepper

Method

1. Place ham on top of the chicken slices and steam for two minutes. Arrange in the centre of a serving plate.
2. Heat oil in a wok and add chicken consomme and spinach leaves.
3. Bring to a boil and season with salt, sugar, Chinese cooking wine and pepper.
4. Spoon over ham and chicken to serve.