Help me! This bowl of black truffle cream chicken leg rice is directly crying!
Help me! This bowl of black truffle cream chicken leg rice is directly crying! The crispy chicken thighs, wrapped in thick and silky black truffle cream sauce, you can taste the unique aroma of black truffles in every bite, paired with the milky mushroom sauce, and you can fall directly in one bite! There are no complicated steps to recreate this high-end dish at home. Tender chicken thighs are fried until golden brown, topped with a soul sauce made with butter, evaporated milk, cottage cheese and black truffle, and the sweet and sour lemon juice is subtly degreasy and the aroma is instantly full. A spoonful of sauce is poured over the rice, and the tenderness of the chicken, the smoothness of the mushrooms, and the mellowness of the black truffle are intertwined on the tip of the tongue, and every bite is the ultimate enjoyment! The healing dinner of migrant workers and the amazing dishes of girlfriend gatherings rely on this bowl of black truffle cream chicken leg rice to support the scene!
How to make black truffle cream chicken leg rice
Step 1
Marinate the chicken thighs with black pepper salt.
Step 2
Wrap in a layer of flour.
Step 3
Fry the chicken thighs until golden brown on both sides, remove and set aside.
Step 4
Melt a piece of butter in a pan and sauté the minced garlic and onion until fragrant. Pour in white mushrooms and fry until soft, pour in 150 ml of whipped cream and stir well.
Step 5
Add a handful of grated cheese, dried basil, garlic powder, and add a spoonful of black truffle sauce.
Step 6
Squeeze the juice of 1/3 lemon and cook until thick.
Step 7
Pour into rice, put the fried chicken steak, and drizzle with black truffle mushroom sauce, which is delicious and super delicious.
Cooking tips for black truffle cream chicken leg rice