Photograph of the finished Naxi chickpea jelly

China · Thạch bột đậu gà trộn giấm ớt

Naxi chickpea jelly

40 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 1.1 lb
  • Photograph of Dried chillies Dried chillies 20
  • Photograph of Oil Oil 1 cups
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Garlic chives Garlic chives 4.9 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Roasted peanuts Roasted peanuts 5.6 oz

Method

  1. 1 Mix chickpea flour with cold water in a ratio of one part flour to four parts water, then strain through a sieve.
  2. 2 Cook over medium heat, stirring constantly for 15 minutes until the mixture thickens and becomes glossy.
  3. 3 Chickpea flour gives jelly a yellow color and a nutty flavor, unlike green bean flour jelly which is white and translucent.
  4. 4 Pour into molds, let cool, and refrigerate for 4 hours to allow the mixture to firm up.
  5. 5 Cut into 2 cm squares and arrange in a bowl without rinsing.
  6. 6 Roast dried chilies, then grind them and sauté them in hot oil, mixing them with vinegar, garlic, Sichuan peppercorns, and crushed peanuts.
Start cooking