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

  1. Put first 7 ingredients in wok. Bring to boil at 225°F; cook 10 minutes; strain, reserving stock.
  2. Return stock to wok; Bring to boil at 225°F; add watercress and ham; return to boil. Serve immediately.

    Makes 6 to 8 servings.