Thai Chicken Stew With Potato Chive Dumplings
|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|
|Baby bok choy||1 Pound, cut into 1 inch pieces|
|Cornstarch||1 Tablespoon, dissolved in 1 tablespoon water|
|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.