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°; cook 10 minutes; strain, reserving stock.
2. Return stock to wok; Bring to boil at 225°; all watercress and ham; return to boil. Serve immediately.

Makes 6 to 8 servings.