Thai Chicken Stew With Potato-Chive Dumplings

• 12 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
• 14 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

1. Put potatoes in a medium saucepan and cover with hot water.
2. Cook over high heat until tender (about 12 minutes).
3. Meanwhile, heat oil in a large, heavy casserole.
4. Add chicken and cook over high heat until lightly browned, 4 minutes.
5. Add onion and jalapeno and cook, stirring, until the onion is softened (about 4 minutes).
6. Add 3 T of the fish sauce and the stock and bring to a boil.
7. Cover and cook over medium heat until the chicken is just cooked through (about 10 minutes).
8. Using a slotted spoon, transfer potatoes to a ricer and press into a bowl.
9. (or you can mash the potatoes.)
10. Reserve the potato water.
11. 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.
12. Turn the dough out onto a heavily floured board and divide it in half.
13. Roll each piece into a 1/2"-thick rope.
14. Cut the ropes into 1" pieces.
15. Add the bok choy to the stew and cook until crisp-tender, about 5 minutes.
16. Add the cornstarch mixture and cook, stirring, until thickened, 1 minute.
17. Return the potato water to a boil and add the dumplings.
18. Cook over high heat until they rise to the surface, then simmer for 2 minutes.
19. Using a slotted spoon, transfer to the chicken stew.
20. Add the basil and the remaining 1 tablespoon of fish sauce and simmer the stew for 2-3 minutes.
21. Serve with lime wedges.

baking potato, canola oil, chicken thighs, onion, jalapeno pepper, fish sauce, chicken stock, flour, egg yolk, chives, salt, baby bok choy, cornstarch, basil, lime

Taken from www.food.com/recipe/thai-chicken-stew-with-potato-chive-dumplings-207388 (may not work)