Yunnan Chao Jidou Liangfen

Jidou liangfen — chickpea jelly — is a beloved Yunnan street food made by cooking chickpea flour into a firm, silky cake, then slicing and either serving cold or stir-frying with chili, garlic, and a profusion of fresh herbs. The stir-fried version, chao liangfen, develops golden, chewy-crisp edges that contrast beautifully with the soft interior. It is a classic vegetarian snack sold from carts across Kunming markets.

Serves: 4

Ingredients

Jelly (can be made the night before)

• 200g (1⅔ cups) chickpea flour
• 800ml (3⅓ cups) cold water
• 1 tsp (5g) salt
• ½ tsp (2ml) neutral oil

Stir-Fry

• 3 tbsp (45ml) neutral oil
• 4 cloves garlic, thinly sliced
• 2 dried red chilies, broken
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) chili bean paste (doubanjiang)
• 1 tsp (5ml) rice vinegar
• ½ tsp (2g) sugar
• 3 spring onions, cut into 4cm lengths
• Large handful fresh coriander leaves
• 10 fresh mint leaves
• 1 tbsp (15ml) chili oil, to finish

Instructions

1. Whisk chickpea flour, salt, and cold water together until completely smooth with no lumps. Pour into a heavy saucepan over medium heat and cook, stirring constantly, for 12–15 minutes until very thick and pulling away from the sides. Stir in the oil.

2. Pour into a lightly oiled 20cm (8 in) square pan. Smooth the top and allow to cool at room temperature for 1 hour, then refrigerate uncovered for at least 2 hours until firm and set.

3. Turn out the jelly and cut into thick batons about 2cm × 2cm × 6cm (¾ × ¾ × 2½ in).

4. Heat oil in a wok over high heat until shimmering. Add garlic and dried chilies and stir-fry 30 seconds until fragrant. Add the chickpea jelly batons and do not move them for 1–2 minutes, allowing the undersides to develop a golden crust.

5. Flip the pieces gently and allow the other sides to color, about 1–2 minutes more. Add soy sauce, doubanjiang, vinegar, and sugar. Toss gently to coat — the jelly will absorb the sauce quickly.

6. Add spring onions and toss for 30 seconds. Remove from heat immediately.

7. Transfer to a serving plate. Pile on the fresh coriander and mint, and drizzle with chili oil.

Cook's Notes: The jelly must be thoroughly cold and firm before stir-frying, or it will fall apart. Handle gently with a wide spatula. Jidou flour is sometimes labeled 'gram flour' at specialty stores; regular chickpea flour works equally well.