Wineshark Cooking Class - Grilled Chicken Steak and Vegetables 鐵板煎雞腿和蔬菜

Ingredients (for 4):

• Chicken leg - 4
• Eggplant - 1
• Zucchini - 1
• King trumpet mushroom - 2
• Pumpkin - 40 g
• Red bell pepper - 1
• Asparagus - 4
• Okra - 4
• Oregano - 3 g
• Parsley - 3 g
• Basil - 3 g
• Mint - 3 g
• Lemon juice - 30 ml
• Extra-virgin olive oil - 100 ml

Procedures:

1. Remove the bone from the chicken leg. 

2. Marinate the chicken steak with salt and white pepper powder. 

3. Cut the king trumpet mushroom into slices, cut the red bell pepper into strips, and peel the lower half of asparagus and then cut in halves. 

4. Cut the pumpkin and zucchini into slices.

5. Marinate the vegetables with salt and black pepper, and then drizzle with some olive oil.

6. Add some salt and black pepper to the lemon juice and mix well.

7. Gradually add extra-virgin olive oil to the lemon juice, and whisk continuously to emulsify. 

8. Add the chopped herbs into the vinaigrette.

9. Heat the pan with oil, and then pan-fry the vegetables on both sides.

10. Marinate the vegetables with the vinaigrette.

11. Heat the pan with oil, and then pan-fry the chicken steak, skin down.

12. When the skin turns golden brown, flip over and continue to pan-fry until the chicken is cooked.

13. Place the vegetables on the plate, and then put the chicken steak on top. Drizzle with the vinaigrette.