Tuesday, July 9, 2019

Oven Baked Crispy Chicken Thigh (using black bean pulp)


When making soy milk, there is always some side product - soy pulp.  This pulp not only has a high amount of protein fibre, it is also delicious.  You can use it to make meat balls, cookies, and also replace bread crumbs.

Two days ago I got lots of black bean pulp after making soy milk.  So I mixed the pulp with some seasoning and used it as bread crumbs.  The result is crispy and delicious.  If you want a change for the use of bread crumbs, try to think of this recipe.

INGREDIENTS:
8 Chicken Thighs, skin-on
1 Egg, beaten
2-3 tablespoons Cornstarch
Vegetable Oil

MARINADE:
2 tablespoons Cumin, ground
2 tablespoons Soy Sauce
2 tablespoons Chinese Cooking Rice Wine
1/2 teaspoon White Pepper Powder
1/3 teaspoon Sugar
1/3 teaspoon Salt

BLACK BEAN PULP SEASONING:
1.5 cups Black Bean Pulp
1/3 teaspoon Salt
1/3 teaspoon Paprika
1/2 teaspoon Cumin, ground
1/4 teaspoon Ground Black Pepper

DIRECTION:
1. Rinse the chicken thighs; pat dry.  Combine the chicken with the marinade; mix well.  Leave it to marinate for 30 minutes.

2. In the mean time, add all the black bean pulp seasoning ingredients in a pan.  Slowly toast the ingredients over medium-low heat until the mixture is dry.  The pulp may initially stick to the pan; scape it with a spatula if needed.  Allow the pulp to cool.

3. Coat each chicken thigh with a thin layer of cornstarch.  Then coat it with the bean egg.  Last, coat it with the toasted bean pulp.  Gently lay the chicken on parchment paper on a roasting pan.

4. Roast the chicken in the pre-heat oven at 360F for 25 minutes, or until the chicken thighs cooked through.



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