Source: Farberware Cookbooks

Chicken and Watercress Soup
A soup recipe for your wok!
Serves: 3 to 4
Prep Time: 8 minutes
Cook Time: 10 minutes


1/4 cup Chinese mushrooms, dried
1/2 cup water
2 cans (13-3/4 ounces each) chicken broth
1 bunch watercress
1/4 cup water chestnuts, sliced
1/2 small boneless skinless chicken breast, cut into small pieces
1 egg white
Dash white pepper

Soak mushrooms in water about 20 minutes or until soft; drain and chop. In Farberware® Electric wok add chicken broth. Set Heat Control Dial at 350 degrees. Cover and heat to boiling, add mushrooms, water chesnuts and watercress. Mix chicken with egg white; stir into broth to prevent chicken from sticking together. Cook until chicken turns white, about 2 minutes. Sprinkle with pepper.

Fresh mushrooms may be substituted for Chinese mushrooms and water.