Justin Quek, the chef behind Singapore’s acclaimed Sky on 57 restaurant, is a household name in Asia. His masterclass was full of anecdotes and advice, starting with the assertion that of all the different pans he had ever cooked with, copper ones are his absolute favourite. Here is his recipe for slow-cooked egg with sautéed wild mushrooms and poultry jus.
For the poultry jus:
200ml grapeseed oil
1kg chicken wings, chopped
200g shallots, peeled and halved
2 garlic cloves, peeled and halved
1 sprig thyme
2 litres chicken stock
Slow cooked eggs
4 eggs, at room temperature
1 tsp finely chopped shallots
1 tsp finely chopped garlic
60g mixed wild mushrooms (according to season)
1 tsp finely chopped parsley
butter, to taste
4 tbsp poultry jus
extra virgin olive oil
sea salt and black pepper
Heat the oil in a large saucepan over a medium high heat. Add the chicken wings and roast until golden brown. Add the shallots, garlic and thyme and cook for a couple of minutes. Pour over the chicken stock, bring to the boil briefly, then leave to reduce for 1 hour. Strain and set aside.
Put the raw eggs into a heatproof container. Bring a large pan of water to the boil, then pour this water over the eggs. Cover the container with a lid and leave for 12 minutes, off the heat. Drain and peel the eggs just before serving.
Heat a couple of tablespoons of oil in a saucepan, add the shallots and garlic and cook for 2-3 minutes, until softened. Increase the heat slightly and add the mushrooms – you want them to roast, rather than stew.
After 2 minutes, add a knob of butter to the pan, along with the parsley. Season with salt and black pepper and spoon over the poultry jus.
After a couple of minutes, remove the pan from the heat and spoon the mushroom mixture into the middle of your chosen serving plates. Top each pile with an egg, garnish with a piece of parsley and serve.