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.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Put the chicken in a bowl with the wine to marinate while you bring the chicken stock to a boil in a large saucepan. Add the chicken with its marinade, reduce the heat to low, and simmer until the chicken loses its pinkness, about 3 minutes.
Step 2
Add the watercress and simmer until softened, about 5 minutes. Remove the soup from the heat and season with salt and sesame oil. Serve hot, garnished with the scallions.
Chicken and Watercress Soup with Parmesan (Italy)
Step 3
Marinate the chicken in the wine, but omit the sesame oil and scallions. When the chicken is done, stir about 1/8 teaspoon freshly grated nutmeg and 1 cup freshly grated Parmesan into the soup. Serve, passing more Parmesan at the table.
