USAPEEC-SHATEC Culinary Masterclass with Chef Heman Tan

This masterclass was held in conjunction with USA Poultry and Egg Export Council (USAPEEC) and the United Soybean Board. This was made possible with Chef Edmund Toh’s* support to his alma mater, in his role as Culinary Advisor for SHATEC and his dedication to train or mentor new homegrown culinary talents; and Ms Margaret Say, Regional Director of USAPEEC’s decades-long friendship with SHATEC, and her generosity and keenness towards developing the skills of young trainees using US poultry. 

Chef Heman’s Sous Vide U.S Chicken Breast with Mustard Sauce


A) U.S. Chicken Breast

U.S. Chicken Breast 200 gm
Dried Mixed Herbs A pinch
Black Pepper A pinch
Sea Salt A pinch
Chicken Powder A pinch
Garlic Whole 1 pc
Cooking Oil 1 tsp
Furikake For topping on the Chicken Breast
Chives & Green Lime For garnish

B) Mustard Sauce

Japanese Mayo Sauce 4 tbsp
English Mustard 1½ tsp
Honey 1 tsp
Salt & Pepper As desired


Sweet Peas 2 pcs
Young Sweet Corn 2 pcs
Cherry Tomatoes For grilling


Mustard Sauce

  1. Mix all ingredients well and chill.


  1. Add generously butter and salt to a boiling pot. 
  2. Blanch each vegetable one at a time, and remove from heat.
  3. Sauté all vegetables and serve hot. 
  4. Grill cherry tomatoes over high heat until charred and blistered.

Sous Vide U.S. Chicken Breast

  1. Slice chicken breast in half.
  2. Marinate the breast meat with seasoning and cooking oil, and follow by vacuum sealing it.
  3. Using a sous vide machine, heat water temperature to 63°C and cook for 50 minutes.
  4. Heat up pan and sear the breast meat till golden brown. Slice and serve with mustard sauce, sautéed vegetables and grilled cherry tomatoes.

Chef Heman’s BBQ U.S. Chicken Leg


A) U.S. Chicken Leg

U.S. Chicken Whole Leg 1 leg (cut in half and washed)
Mixed Herbs A pinch
Black Pepper, crushed A pinch
Chicken Powder A pinch
Sweet Paprika Powder 1 tbsp
Salt & Pepper As desired
Cooking Oil 1 tbsp

B) BBQ Sauce

Tomato Sauce 1 bottle
English Mustard 1 bottle
HP Sauce 1 bottle
Brown Sugar 300gm
Mixed Herbs 2 gm
Bay Leaves 1 leaf
Sweet Paprika Powder 100 gm
Garlic Powder 2 tbsp
Chicken Powder 1 tbsp
Apple Cider Vinegar 200 ml
Corn Oil 200 ml


BBQ Sauce

  1. Prepare the BBQ Sauce, mix all ingredients well.
  2. Heat the BBQ sauce till it boils. Set aside.

U.S. Chicken Leg

  1. Marinate the chicken whole leg with seasoning for an hour or overnight
  2. Pre-heat oven to 160°C, and place the chicken leg on a baking tray with liquid from the marinade. Roast for 25 minutes. 
  3. Strain the liquid off when the leg is out of the oven. 
  4. Coat chicken with BBQ sauce, and keep aside until ready to serve.
  5. Pan sear chicken leg at high temperature using a pan.  
  6. Coat with another layer of BBQ sauce and serve hot.

* Chef Edmund Toh is Vice President, Culinary of SF Group Limited, a Certified Master Chef, Honorary President of the Singapore Chefs’ Association (SCA), and President of Disciples Escoffier International, Singapore. For the past 40 years, Chef Edmund had worked with SCA to groom young members of the Singapore National Culinary Team while bagging numerous international accolades.