Wendell's Squash with Chicken and Watercress

Wendell found this recipe a couple of weeks ago in the Dining In and Out section of Wednesday's Star-Advertiser. It was veeeeeery tasty. Not sure if you're supposed to drink the broth, but I did 'cause it was yummy.

2 tablespoons vegetable oil

3 tablespoons minced fresh ginger

4 to 5 cloves garlic, minced

2 to 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes 

1-1/2 cups chicken stock or broth 

8 cups hyotan (green summer squash), cut into 1-inch cubes 

Salt, to taste 

1/4 teaspoon white pepper 

Half-bunch watercress, cut into 1-inch pieces 

3 to 4 green onions, finely chopped

In deep pot, heat oil and saute ginger and garlic about 1 minute. Add chicken and cook until no longer pink. Add stock/broth, hyotan, salt and pepper. Cover and cook over medium heat about 20-25 minutes. Stir in watercress and green onions; cook another 1-2 minutes. Serve over hot rice. Serves 6.