Thai Chicken Stew with Potato-Chive Dumplings

© Tina Rupp

Thai Chicken Stew with Potato-Chive Dumplings


Chef Way Pino Maffeo serves his vibrant, spicy, warming stew with gai lan (Chinese broccoli). Sautéed garlic chives stud his plump potato dumplings.

Easy Way Baby bok choy, an easy-to-find Chinese green, replaces the gai lan, while regular chives substitute for the garlic chives.


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  1. 1/2 pound baking potatoes, peeled and cut into 1-inch chunks

  2. 2 tablespoons canola oil

  3. 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

  4. 1 large onion, finely chopped

  5. 1 large jalapeño—halved, seeded and thinly sliced

  6. 1/4 cup Asian fish sauce

  7. 3 cups chicken stock or low-sodium broth

  8. 2 tablespoons all-purpose flour, plus more for rolling

  9. 1 large egg yolk

  10. 2 tablespoons minced chives

  11. Salt

  12. 1 pound baby bok choy, cut into 1-inch pieces

  13. 1 tablespoon cornstarch dissolved in 1 tablespoon water

  14. 2 tablespoons shredded basil leaves

  15. Lime wedges, for serving

  1. Put the potatoes in a medium saucepan and cover with hot water. Cook over high heat until tender, about 12 minutes.
  2. Meanwhile, heat the oil in a large, heavy casserole. Add the chicken and cook over high heat until lightly browned, 4 minutes. Add the onion and jalapeño and cook, stirring, until the onion is softened, 4 minutes. Add 3 tablespoons of the fish sauce and the stock and bring to a boil. Cover and cook over moderate heat until the chicken is just cooked through, about 10 minutes.
  3. Using a slotted spoon, transfer the potatoes to a ricer and press into a bowl. (Alternatively, mash the potatoes.) Reserve the potato water. Add the 2 tablespoons of flour, egg yolk, chives and 1/2 teaspoon of salt to the potatoes and stir until a stiff dough forms. Turn the dough out onto a heavily floured board and divide it in half. Roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1-inch pieces.
  4. Add the bok choy to the stew and cook until crisp-tender, about 5 minutes. Add the cornstarch mixture and cook, stirring, until thickened, 1 minute.
  5. Return the potato water to a boil and add the dumplings. Cook over high heat until they rise to the surface, then simmer for 2 minutes. Using a slotted spoon, transfer to the chicken stew. Add the basil and the remaining 1 tablespoon of fish sauce and simmer the stew for 2 to 3 minutes. Serve with lime wedges.

Suggested Pairing

A Napa Valley Chardonnay.