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.
