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Lemongrass Chicken Stew with Potato-Chive Dumplings

 A Thai inspired version of a comfort food classic with gnocchi-esque potato dumplings in a fragrant broth rich with immunity boosting garlic, ginger and lemongrass. 

Course Main Course
Cuisine Thai
Keyword Asian chicken soup, chicken and dumplings recipe, chicken stew recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 450 kcal
Author Denisse

Ingredients

  • 1/2 pound russet potatoes peeled and cut into 1-inch cubes
  • 2 tbsp. canola oil
  • 1 lb. boneless skinless chicken thighs cut into 1-inch pieces
  • 1 onion chopped
  • 1 tbsp. ginger peeled and minced
  • 1 tbsp. garlic minced
  • 1 tbsp. lemongrass chopped
  • 1 jalapeño seeded and thinly sliced
  • 1/4 cup fish sauce
  • 3 cups chicken broth
  • 1/4 cup flour plus more for rolling
  • 1 egg yolk
  • 2 tbsp. minced chives
  • 1/2 tsp. salt
  • 1 lb. baby bok choy chopped
  • 1 tbsp. cornstarch dssolved in 1 tbsp. water
  • 2 tbsp. fresh basil chopped

Instructions

  1. Put the potatoes in a medium saucepan and cover with hot water. Cook over high heat until tender, about 12 minutes.
  2. Meanwhile, heat the oil in a large, heavy casserole. Add the chicken and cook over high heat until lightly browned, 4 minutes. Reduce heat to medium and add the onion, ginger, garlic, lemongrass and jalapeño. Cook, stirring, until the onion is softened, about 4 minutes. Add 3 tablespoons of the fish sauce and the broth and bring to a boil. 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. Save the potato water. Add flour, egg yolk, chives and salt to the potatoes and stir until a stiff dough forms (you may need to add additional flour gradually until the dough comes together). 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 simmer for another 5 minutes. Add the cornstarch mixture and cook, stirring, until thickened, about 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 to the chicken stew. Add the basil and the remaining 1 tablespoon of fish sauce and simmer the stew for 2 to 3 minutes. Serve with lime wedges and sriracha, if desired.

Recipe Notes

adapted from food and wine