Recipes Thai Chicken Stew with Potato-Chive Dumplings 5.0 (1,799) Add your rating & review Pino Maffeo serves his vibrant, spicy, warming stew with gai lan (Chinese broccoli). Sautéed garlic chives stud his plump potato dumplings. Baby bok choy, an easy-to-find Chinese green, replaces the gai lan here, while regular chives substitute for the garlic chives. By Pino Maffeo Pino Maffeo Why he won Because his fascination with innovative Asian and Mediterranean cooking is balanced by his skill at making food that's absolutely delicious.Born London; 1970.Education Newbury College School of Hotel & Restaurant Management, Brookline, Massachusetts.Experience Marriott Hotel Group; Inn at the Opera in San Francisco; Sage in Boston; AZ and Pazo in New York City.Biggest influence His mother. "She's the best cook in the world. When I used to come home from clubbing at 2 a.m., first she'd yell, then she'd start cooking. I never came home from school when there wasn't something on the stove wrapped in foil—stuffed peppers, polenta pie."Biggest inspiration "I'll go down the street to the Boston Public Library and look at all the cookbooks, including the really old, handwritten ones."Ingredient obsession Wild cherry bark. "I've been adding sachets of powdered bark to soups, stocks and sauces. It's not in-your-face; it's an underlying flavor, a base note."What he'd be if he wasn't a chef A punk rock guitarist. WEB EXCLUSIVE! Read more of our interview with Pino Maffeo Food & Wine's Editorial Guidelines Updated on June 2, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 45 mins Yield: 4 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 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. Suggested Pairing A Napa Valley Chardonnay. Rate it Print