Prepare the caul fat sheets.

Lay ham slices on one side of the butterflied chicken breast.

Refold the chicken breast, enclosing the ham.

Lay the stuffed chicken breast on a sheet of caul fat.

Roll the chicken tightly in the caul fat.

Dust the surface with flour, shaking off any excess.

Heat peanut oil in a wok to 350°F (175°C).

Carefully slide the wrapped chicken breast into the hot oil, one at a time.

Fry until golden brown, about 5 minutes, checking for doneness by pressing on the chicken; it should feel firm.

Remove the fried chicken from the oil and drain on paper towels.

Slice the chicken crosswise diagonally into 1/2 inch thick pieces.

Prepare the vegetable sauce.

Heat 2 tablespoons of peanut oil in the wok.

Add crushed garlic and ginger slices, stir-frying briefly until fragrant, being careful not to burn.

Remove the garlic and ginger from the wok.

Add sliced water chestnuts, bamboo shoots, and scallions to the wok.

Stir-fry for 30 seconds.

Add light soy sauce, rice wine, and chicken broth.

Bring the liquid to a boil.

Stir in cornstarch dissolved in chicken stock to thicken the sauce.

Spread the vegetable sauce on a serving platter.

Arrange the sliced chicken on top of the sauce.