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Thai Chicken Stew with Potato-Chive Dumplings

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Thai Chicken Stew with Potato-Chive Dumplings

  • fast FAST
  • healthy HEALTHY
  • staff favorite STAFF FAVORITE
ACTIVE TIME: 45 MIN
SERVES: 4

Chef Way 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.

ingredients
  • 1/2 pound baking potatoes, peeled and cut into 1-inch chunks
  • 2 tablespoons canola oil
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 large onion, finely chopped
  • 1 large jalapeño—halved, seeded and thinly sliced
  • 1/4 cup Asian fish sauce
  • 3 cups chicken stock or low-sodium broth
  • 2 tablespoons all-purpose flour, plus more for rolling
  • 1 large egg yolk
  • 2 tablespoons minced chives
  • Salt
  • 1 pound baby bok choy, cut into 1-inch pieces
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water
  • 2 tablespoons shredded basil leaves
  • Lime wedges, for serving
directions
  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.
WINE Lemon-appley Chardonnay: 2004 Waugh Cellars.