酒樓必叫! 自家製黑松露撈雞 (簡易版)Black Truffle Marinated Chicken - A must-try dish in Chinese Seafood Restaurants

Описание: 黑松露撈雞是溫哥華各大酒家都十分受歡迎的一道菜,
這個食譜是我多次嘗試覺得是最接近酒樓味道的,
所以想分享一下給大家!
平常通常是用整隻雞做的, 不過每次都用整隻雞又太麻煩了!
所以這次用了雞全腿做了一個簡易版,
不想處理整隻雞的人也能做起來! 希望大家會喜歡!

全隻雞腿 2 隻
薑片和蔥段 適量

冰塊 一大盤
芫茜(香菜) 一小束
(不喜歡的可不加, 不過沒了香菜味道就失色不少了...)
青蔥 3-4根
洋蔥 適量

黑松露醬 3湯匙
麻油(香油) 2湯匙
糖 1茶匙
鹽 2-3茶匙

This is a very Popular dish in a lot of the Chinese Seafood/Dim Sum Restaurants in Vancouver! It's so yummy that I want to share with you guys the recipe that I created! I have tried making it many times and this one tastes the best to me. A lot of people don't like dealing with a whole chicken so I uses chicken leg instead to make it easier. Hope you all will like this recipe!

Chicken Leg with Thigh - 2
Ginger & Green Onion - Some
Ice - 1 bowl
Cilantro/Coriander - Some
(you can skip this if you don't like cilantro)
Green Onion - 3-4 stems
(
Onion/Shallots - Some
(I use Onions as I personally think the aroma of shallots is not strong enough)

To mix with the Chicken:
Truffle Paste - 3 tbsp (The one I use is Viander Black Truffle Paste)
Sesame Oil - 2 tbsp
Sugar - 1 tsp
Salt - 2-3 tsp (I added 3 tsp, but you can add 2 tsp first see if it salty enough for you, adjust to your taste)