Thai Chicken Stew with Potato Dumplings


  • 450g chicken thighs, skinless, boneless, cut into 3cm pieces
  • 225g potatoes (baking), peeled and cut into 1-inch chunks 
  • 2T olive oil 
  • 1 large onion, finely chopped 
  • 1 large jalapeño—halved, seeded and thinly sliced 
  • ¼ cup Asian fish sauce 
  • 3 cups chicken stock
  • 2T flour (plus a little more for rolling)
  • 1 large egg yolk 
  • 2T minced chives 
  • Salt 
  • 450g baby bok choy, cut into 3cm pieces 
  • 1T cornflour dissolved in 1T water 
  • 2T basil leaves, shredded 


  1. Put the potatoes in a medium saucepan and cover with hot water. Cook for approximately 12 minutes over high heat until tender. 
  2. Meanwhile, heat the oil in a large, heavy casserole. Add the chicken and cook over high heat for approximately 4 minutes until lightly browned. 
  3. Add the onion and jalapeño and stir, cooking for approximately 4 minutes, until the onion is softened. 
  4. Add 3 tablespoons of the fish sauce and the stock and bring to a boil. 
  5. Cover and cook for approximately 10 minutes over moderate heat until the chicken is just cooked through. 
  6. Drain the potatoes, reserving the water and mash.  
  7. Add the 2 tablespoons of flour, egg yolk, chives and ½ teaspoon of salt to the potatoes and stir until a stiff dough forms. 
  8. Turn the dough out onto a heavily floured board and divide it in half. Roll each piece into a 2cm thick rope. Cut the ropes into 3cm pieces. 
  9. Add the bok choy to the stew and cook until crisp-tender, about 5 minutes. 
  10. Add the cornflour mixture and cook for a minute, stirring, until thickened. 
  11. 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. 
  12. Using a slotted spoon, transfer to the chicken stew. 
  13. Add the basil and the remaining tablespoon of fish sauce and simmer the stew for 2 to 3 minutes.