Beijing Chicken And Dumplings

• Add first
• 1 chicken, cut up (buy the eight piece chicken in your grocery store meat department)
• 1 (14 1/2 ounce) can fat free chicken broth
• 1/2 tablespoon red pepper flakes
• 1 tablespoon gingerroot, freshly grated
• 1 tablespoon chicken bouillon powder
• 1 tablespoon garlic, chopped
• 4 tablespoons reduced sodium soy sauce
• 2 tablespoons vinegar (rice vinegar preferred)
• 1 tablespoon sesame oil
• Add last
• 2 carrots, peeled and shredded
• 3 cups bok choy, chopped (spinach or cabbage also work)
• 1 cup sliced mushrooms (I used large dried Asian mushrooms soaked overnight)
• 1/4 cup green onion, chopped
• 2 tablespoons brown sugar
• 1 (21 ounce) package pot stickers, frozen (about 30 pieces)

1. In a large soup pot, combine all ingredients in "add first" category.
2. Add enough water to cover chicken and heat on high burner setting until boiling; reduce heat, cover and simmer for one hour (leaving it on longer, up to an additional hour, is fine.).
3. Remove chicken pieces from pot and strain broth to remove fat.
4. Strip chicken off the bones; discard skin and bones and return chicken meat to soup pot along with "add last" ingredients.
5. Cook uncovered over medium heat 5-7 minutes (or until pot stickers are cooked) and serve hot.

first, chicken, chicken broth, red pepper, gingerroot, chicken bouillon powder, garlic, soy sauce, vinegar, sesame oil, last, carrots, bok choy, mushrooms, green onion, brown sugar, stickers

Taken from www.food.com/recipe/beijing-chicken-and-dumplings-211537 (may not work)