Lenpun (Uyghur Liangfen Chickpea Jelly)

Measure out 250 ml cold water, add the chickpea flour and salt, and whisk until completely smooth with no lumps.

Bring the remaining 450 ml water to a boil in a saucepan. Whisking constantly, pour in the chickpea mixture in a thin stream and cook over low heat for 6–8 minutes, until the mixture turns thick and glossy and starts to pull away from the bottom of the pan.

Transfer the hot mixture to a shallow dish, spread it into a layer about 2 cm thick, and let it cool. Cover and refrigerate for at least 3 hours, until the jelly is fully set.

Turn the set jelly out onto a board and cut it into long strips 5–7 mm thick, like wide noodles.

For the dressing, combine the minced garlic, rice vinegar, chili oil and soy sauce; taste and adjust the heat with more vinegar or chili oil as needed.

Cut the cucumber into thin strips.

Divide the chickpea jelly strips and cucumber among bowls, pour over the dressing, toss gently, and let the lenpun rest in the refrigerator for 10 minutes before serving.