Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
I-Thai fried tortellini of chicken, ginger, water chestnut & lemongrass with dipping sauce
Not Too Tricky
serves 6
About the recipe
This is a bastardisation of the fantastic gyozas (Japanese dumplings) served at Wagamamas. They can even be deep fried for a really mad crispy texture. It’s fine to improvise, using prawns, pork or vegetables in the filling.
Recipe From
Ingredients
10cm piece of fresh ginger, peeled
2 cloves of garlic, peeled
3 sticks of lemongrass, outer leaves removed, chopped
4 chicken legs, bone out
2 good handfuls of fresh coriander
2 tablespoons sesame seed oil
1 large egg
2 heaped dessertspoons cornflour
2 handfuls of tinned water chestnuts
1 × blinding pasta recipe
olive oil
TASTY DIPPING SAUCE
12 tablespoons low-salt soy sauce
4 tablespoons rice wine or white wine vinegar
2 teaspoons sugar
½ a fresh chilli, finely chopped
a little fresh coriander, chopped
Method
Find the recipe!
For the full recipe, head to page 122 of The Return of the Naked Chef.
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