Boil the peas for 1 to 2 minutes until cooked, then drain.
Heat honey in a saucepan until caramel colored, then stir in soy sauce and chicken stock.
Add reserved pea pods to the stock, bring to a boil, and remove from heat.
Cover and infuse for 10 minutes before passing through a fine sieve.
Slice cabbage leaves finely and blanch in boiling water for 1 to 2 minutes, then dry.
Heat oil in a fryer to 140°C and deep-fry cabbage until crisp.
Drain cabbage on kitchen paper and season with salt and pepper.
Divide peas, ham, mint, pea shoots, spring onions, and chilli into four bowls.
Boil the stock again, pour into bowls, and garnish with crispy cabbage.