Note: Chow Fan is best made the day before you plan to serve it. Cut boned chicken into half squares; place in a bowl and sprinkle with half the garlic salt, half the sherry and half the cornstarch. Cut the peeled shrimp into pieces 3 cm long. Put them in a bowl with the rest of the garlic salt, sherry and cornstarch. Heat 2 T oil over high heat in a wok or large pan. Add onions and celery and stir-fry for 2 minutes. Add soy sauce; reduce heat to medium, cover and steam one minute. Add mushrooms, cover and steam 2 more minutes. Remove mixture to a large bowl. Add remaining oil to wok, reduce heat to low and add ginger and garlic. Brown lightly, stirring constantly to avoid burning. Add chicken and shrimp. Stir-fry two minutes, or until shrimp are pink and opaque. Add cooked rice, onion mixture and ham. Stir until hot. Remove from heat, put into a storage container and chill overnight. When ready to serve, reheat in a wok or large pot. Stir in snow peas and cook two minutes. Make a well in the center of the wok and stir in the beaten eggs. Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients. Cover and cook over medium heat another couple of minutes. Serve at once. Serves dozen as part of a family style Chinese dinner, or 4 as a main dish. Vicki's notes: When Cathe originally gave me this recipe in the mid 70's it called for just 0.75 cup shrimp ( half pound), half cup each diced onion and celery, half cup boiled ham ( quarter lb), half cup peas (cooked just tender), 3 eggs and sprouts. Also, just 1 clove garlic, which was heated with the ginger (discarded when brown) before cooking the chicken. I like to add half c red bell pepper (diced) for color.