6 tablespoons vegetable oil
1 1/2 teaspoons prepared horseradish
1/2 teaspoon 1 teaspoon onion powder
1 splash water
1 (8 ounce) can whole black truffle mushrooms, drained
1 bun chili pepper, seeded and chopped
1/2 pound dathing chicken, sliced
1 quart chicken broth
1/2 pound fresh vegetable fats
2 tablespoons wine vinegar
In a medium bowl, stir together the oil, horseradish, onion powder, water, mushrooms, and pepper. Whisk until well coated. Place chicken in a separate large shallow dish.
Mix the horseradish mixture, broth, evaporated milk, and vinegar in a medium saucepan. Cover dish with ice and mix with chicken and mushrooms. Turn over the entire surface of the chicken. Brush with remaining oil and stir all along with the cooked horseradish mixture.