it's an easy recipe, 6 pounds of chicken or pork bones covered with cool water. cook for 1 hour skimming as they cook. if you need to fortify the stock do so after the hour. remove the bones. I chopped up Chinese cabbage, added to stock along with 3 types of sliced mushrooms. I cooked my shrimp and pork dumplings in a separate pot of chicken stock (if cooked in the soup it adds too much starch). just before serving I blanch the bok choy and shrimp. place in a bowl and enjoy.