Thai Chicken Stew With Potato-Chive Dumplings |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Serve with a lemon-appley Chardonnay: 2004 Waugh Cellars. 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 lb baking potato, peeled and cut into 1-inch chunks |
2 tablespoons canola oil |
1 lb boneless skinless chicken thighs, cut into 1-inch pieces |
1 large onion, finely chopped |
1 large jalapeno pepper, halved, seeded and thinly sliced |
1/4 cup nam pla (fish sauce) |
3 cups chicken stock or 3 cups low sodium chicken broth |
2 tablespoons all-purpose flour, plus more for rolling |
1 large egg yolk |
2 tablespoons chives, minced |
salt |
1 lb baby bok choy, cut into 1-inch pieces |
1 tablespoon cornstarch (dissolved in 1 tablespoon water) |
2 tablespoons basil leaves, shredded |
lime wedge, for serving |
Directions:
1. Put potatoes in a medium saucepan and cover with hot water. Cook over high heat until tender (about 12 minutes).
2. Meanwhile, heat oil in a large, heavy casserole. Add chicken and cook over high heat until lightly browned, 4 minutes. Add onion and jalapeño and cook, stirring, until the onion is softened (about 4 minutes). Add 3 T of the fish sauce and the stock and bring to a boil. Cover and cook over medium heat until the chicken is just cooked through (about 10 minutes).
3. Using a slotted spoon, transfer potatoes to a ricer and press into a bowl. (or you can 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.
4. Turn the dough out onto a heavily floured board and divide it in half. Roll each piece into a 1/2 -thick rope. Cut the ropes into 1 pieces.
5. 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.
6. 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 2-3 minutes.
7. Serve with lime wedges.
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