Jian Bing with Garlic Chive Eggs


  • 1 1/2 cups jasmine rice
  • 1/2 cup poha rice
  • 1/2 cup chana dal
  • 1/4 cup urad dal
  • 1 tablespoon fenugreek seeds, divided
  • 1 cup water, divided use
  • 2 eggs
  • 1 tablespoon flowering garlic chives, chopped
  • Salt to taste
  • Canola oil as needed
  • Fava bean puree, recipe follows
  • Pickled bok choy or cucumbers, your recipe


Soak jasmine and poha rices in water overnight. Separately soak both dals in water overnight. Drain and grind in food processor separately with fenugreek, each with 1/2 cup water to form a batter. Combine and let sit overnight in 80 F surroundings. 

At service, add water to batter to thin, if necessary. On greased surface, make crepes, set aside. 

Beat eggs, add chives and salt. Thinly coat a seasoned sauté pan with canola oil and scramble eggs. Add a smear of fava bean puree to the crepe, top with eggs and fold. Serve with quick pickled bok choy or cucumbers. Makes 1 serving with remaining ingredients for about 8 more.

To make fava been puree: Sweat 2 teaspoons each of chopped garlic, ginger and green onion in 1 tablespoon oil. Add 2 cups dried fava beans and enough kombu stock to cover. Cook until tender and drain, reserving stock. Puree, adding stock as needed to thin paste. Finish with salt and Korean fermented chili paste to taste.

Chef-owner Jonathan Wu; Fung Tu; New York