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Watercress Soup with Ham Shreds
8 cups chicken stock
½ teaspoon five spice powder
2 teaspoons salt
1 teaspoon sugar
2 tablespoons dry sherry
2 - ¼ inch slices fresh gingerroot, peeled
4 green onions, sliced
2 bunches watercress, washed, stems discarded
½ cup thinly sliced ham
- Put first 7 ingredients in wok. Bring to boil at 225°F; cook 10 minutes; strain, reserving stock.
- Return stock to wok; Bring to boil at 225°F; add watercress and ham; return to boil. Serve immediately.
Makes 6 to 8 servings.