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Thai Chicken Stew With Potato Chive Dumplings

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  Baking potatoes 1⁄2 Pound, peeled and cut into 1 inch chunks
  Canola oil 2 Tablespoon
  Skinless boneless chicken thighs 1 Pound, cut into 1 inch pieces
  Onion 1 Large, finely chopped
  Jalapeno 1 Large, halved, seeded and thinly sliced
  Asian fish sauce 1⁄4 Cup (4 tbs)
  Chicken stock/Low sodium broth 3 Cup (48 tbs)
  All purpose flour 3 Tablespoon (1 Tablespoon For Rolling)
  Egg yolk 1 Large
  Finely chopped chives 2 Tablespoon
  Salt To Taste
  Baby bok choy 1 Pound, cut into 1 inch pieces
  Cornstarch 1 Tablespoon, dissolved in 1 tablespoon water
  Water 1 Tablespoon
  Shredded basil 2 Tablespoon
  Lime wedges 4 (For Serving)

1. Put the potato chunks in a medium saucepan and cover with hot water. Bring the water to a boil over high heat and boil until the potatoes are completely tender, about 12 minutes. Do not pour off the potato cooking water.
2. Meanwhile, heat the canola oil in a large, heavy casserole. Add the chicken pieces and cook them over high heat, stirring a few times, until lightly browned all over, about 4 minutes. Add the chopped onion and sliced jalapeno and cook, stirring, until the onion is softened. 4 minutes. Add 3 tablespoons of the fish sauce and the chicken stock and bring to a boil over high heat. 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 the dumplings to the chicken stew. Add the basil and the remaining 1 tablespoon of fish sauce and simmer the stew for 2 to 3 minutes.

Recipe Summary

Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1684 Calories from Fat 613

% Daily Value*

Total Fat 69 g105.9%

Saturated Fat 12.4 g61.8%

Trans Fat 0.1 g

Cholesterol 206.7 mg68.9%

Sodium 6380.2 mg265.8%

Total Carbohydrates 162 g54.2%

Dietary Fiber 16.8 g67.3%

Sugars 35.4 g

Protein 121 g242.4%

Vitamin A 468.6% Vitamin C 458.6%

Calcium 73.4% Iron 69.9%

*Based on a 2000 Calorie diet

Thai Chicken Stew With Potato Chive Dumplings Recipe