Soak mushrooms in warm water until soft, about 30 minutes, drain. Rinse in warm water, drain. Remove and discard stems; cut caps into thin slices
Remove bones and skin from chicken; cut chicken into thin strips. Toss chicken, cornstarch and 1/2 teaspoon salt in glass or plastic bowl. Cover and refrigerate 20 minutes.
Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water, drain. Cut pea pods lengthwise into thin strips. Cut ham and abalone into thin strips. Cut green onions into 2 inch pieces.
Heat chicken broth and mushrooms to boiling in 3-quart saucepan. Stir in chicken and bamboo shoots; heat to boiling. Stir in ham, 2 teaspoons salt, the seasame oil and white pepper. heat to boiling; reduce heat. Cover and simmer 5 minutes. Add pea pods, cook and stir 30 seconds. Remove from heat, stir in abalone and green onions.