Instructions: Brown the chicken in the butter. Add the next five ingedients, 1/2 teaspoon plain salt and the water. Bring to a boil and simmer covered, 1 hour, or until the chicken is tender. (Add more water if necessary, to keep chicken pieces covered in water.) Thicken with the flour blended with a little cold water. Add monosodium glutamate and more salt, if needed. Drop dumpling batter by teaspoonfuls on chicken pieces. Cover and steam 10 minutes, or until dumplings test clean with a toothpick.

Makes 4 servings.

To make dumplings: Combine 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon poultry seasoning, and 1 teaspoon salt. Cut in 2 TBS shortening and 2 TBS minced parsley. With a fork, beat 2 eggs and 6 TBS milk. Add to the first mixture and stir until thoroughly blended.

(The previous recipe is the one my mom always made. She got it from a cents!!!! You can bone the chicken if you want...mom never did. The dumplings are fluffy and they are wonderfully seasoned!!)

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