Chicken And Watercress Soup With Ginger And Smoked Ham Recipe

Ingredients

1 lb. ground chicken

1 egg

1 tbsp. dry sherry

1 tbsp. soy sauce

1/2 tsp. chili sauce

1 piece ginger

1 bunch cilantro

tsp. Freshly ground pepper

1 1/2 tsp. kosher salt

5 c. chicken broth

2 bunch watercress

1/2 c. thinly sliced smoked ham cut in bite-size pieces

3 scallions

Preparation

Step 1For the best flavor, use a ground-chicken mix this is half dark and half light meat.Step 2In a medium bowl, stir together chicken and egg until sticky and very well combined. Add sherry, soy sauce, chili sauce, grated ginger, cilantro stems, 1/8 teaspoon pepper, and 1 teaspoon salt and mix well.Step 3Drop dollops of the mixture onto a large plate, shaping them with a spoon to form 18 or so 1 1/2-inch meatballs. Cover and refrigerate for at least 1 hour.Step 4Julienne reserved ginger, and chop cilantro leaves. In a large pot, bring broth, julienned ginger, and 1/2 teaspoon salt to a boil. Gently add meatballs, reduce heat to medium, and simmer, uncovered, until cooked through, 6 to 8 minutes.Step 5Add watercress stems, cook for 30 seconds, and then add ham, cilantro leaves, watercress leaves, and scallions. Season to taste with salt and pepper and serve.