Watercress Soup with Ham Shreds

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Makes 6 to 8 servings.

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.