Chicken Egg-Drop Soup

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4 cups low-sodium chicken broth

1 1-inch piece ginger, thinly sliced

4 scallions, roughly chopped

2 tablespoons mirin (sweet rice wine) or dry sherry

1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes

1 teaspoon toasted sesame oil

4 tablespoons cornstarch

Kosher salt and freshly ground white pepper

3 large eggs, well beaten

1 small bunch watercress, tough stems removed