Slow Cooked Egg with Sautéed Wild Mushrooms and Poultry Jus Recipe by Chef Justin Quek
- 200 milliliters grapeseed oil
- 1 kilogram chicken wings (chopped)
- 200 grams shallots (peeled and halved)
- 2 cloves garlic (peeled and halved)
- sprig thyme
- 2 liters chicken stock
- sea salt (to taste)
- 4 eggs (at room temperature)
- 1 teaspoon shallots (finely chopped)
- 1 teaspoon garlic (finely chopped)
- 60 grams mushrooms (mixed wild mushrooms (according to season))
- 1 teaspoon parsley (finely chopped)
- butter (to taste)
- 4 teaspoons poultry jus
- extra virgin olive oil
- sea salt
- black pepper
Heat the oil over a medium high heat in a large saucepan. Add chicken wings and roast until it becomes golden color. Shallots, garlic, and thyme are added, and cook them for a short while. Add the chicken stock, bring to a boil, and then leave it for a full hour to decrease. Put aside after straining
In a heat-resistant container, place the uncooked eggs. Bring a large pan of the water to the boil, pour it over the eggs. Cover the container with a lid and leave it for 12 minutes, turn off the heat. Just before serving, drain and peel the eggs
A few tablespoons of oil are heated in a saucepan. The shallots and garlic are then added and cooked for two to three minutes, or until soft. Raise the heat slightly and then add the mushrooms, so that they roast rather than stew
After 2 minutes, add the parsley and a knob of butter to the pan. Season with salt and black pepper and spoon the poultry jus over top
After a few minutes, turn off the heat and spoon the mushroom mixture into the center of the serving plates of your choice. Add an egg to the top of each pile, add some parsley, and then serve