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Digital Subscriptions > Delicious Magazine > January 2016 > Poached Wontons in Chilli-Garlic Sauce

Poached Wontons in Chilli-Garlic Sauce

FOOD STYLING LOTTIE COVELL

STYLING SARAH BIRKS

CHEF’S STEP BY STEP

"These spicy Sichuan-style pork wontons are a perfect warming starter for winter. They’re called chāo shŏu, which means folded arms, because of their shape. Like many Chinese dishes, they’re as much about textural contrast as they are about flavour. They’re delightfully slippery and come with an intense, aromatic sauce. The dish is a favourite at my restaurant in London’s Shard".

MEET THE CHEF

Bing is head chef of the loftily sited Hutong restaurant, up on the 33rd floor of The Shard in London. He specialises in northern Chinese cooking, and his globe-trotting career has taken him from China to Malaysia and Barcelona. In January 2015, Bing moved to the UK to become Hutong’s head honcho.

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About Delicious Magazine

Tuck into the January issue of Delicious – it’s packed with comforting recipes including Nigel Slater’s warming wonders, three-ways with meatballs, main-meal soups, Alpine recipes for mountainous appetites and a heartwarming mac ‘n’ cheese. Plus, there are great no-faff midweek meals, lighter recipes for the new year and foolproof guides to perfect Yorkshire puds, sourdough bread and pork wontons – satisfaction guaranteed.