Beijing Chicken And Dumplings

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 10
• 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
• 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)

Recipe

• 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.