- 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
- 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
- Put the potatoes in a medium saucepan and cover with hot water. Cook over high heat until tender, about 12 minutes.
- 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.
- 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.
- 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.
- 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.
A Napa Valley Chardonnay.