Chicken and Watercress Soup

Name: Chicken and Watercress Soup
Yield: 4 servings
Ingredients: 1/2 pound boneless, skinless chicken breasts, cut into thin shreds; 2 teaspoons Shaoxing wine or dry sherry; 6 cups chicken stock, preferably homemade (page 160); 1/2 pound watercress, trimmed; Salt to taste; 2 teaspoons dark sesame oil; 2 scallions, trimmed and finely chopped

December 14, 2011

One of the many recipes that bridge the short distance between Chinese and Italian cooking. The main recipe makes a light soup that complements stir-fry dishes well; the Italian variation is substantial enough to serve as a light main course.

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