Recipe by Karen in MA
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.
- 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
- 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 See How It's Made
- Put potatoes in a medium saucepan and cover with hot water. Cook over high heat until tender (about 12 minutes).
- 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).
- 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.
- 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.
- 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 2-3 minutes.
- Serve with lime wedges.