Chef Ed Lowery from Iberian Rooster in St. Petersburg showed us how to make minchi in the Chef’s Kitchen.

  • Minchi is "classic street food"
  • Typically served from food trucks in Macau, China
  • Check out Iberian Rooster in St. Petersburg

Lowery told us minchi is a beef and chorizo-based gravy dish served typically from food trucks in Macau, China. He describes it as classic street food with, like many other dishes on Iberian Rooster's menu, a Portuguese influence.

Ingredients

Photo: Melissa Eichman, staff

  • 3-4 oz of ground beef
  • 3-4 oz of ground chorizo with curry seasoning
  • Teaspoon of light olive oil
  • Teaspoon of sesame oil
  • Teaspoon fine chopped fresh garlic and ginger
  • 2 pinches of kosher salt
  • 1/4 small diced onion
  • 4 oz of diced fried potatoes
  • 2 oz unsalted butter
  • Splash of soy sauce
  • Splash of sweet sherry
  • Splash of white balsamic glaze
  • 3 oz chicken stock
  • 1 egg
  • 1/2 cup cooked basmati rice

Instructions

  1. Sauté and brown ground beef and chorizo in pan with olive oil over medium to high heat. Once cooked add garlic, ginger mix, diced onions and fried potatoes.
  2. Cook until onions are translucent. Season with pinch of salt.
  3. Deglaze pan with sherry. Add chicken stock and reduce. Add sesame oil, balsamic glaze and soy sauce. Salt to taste.
  4. Stir in butter and emulsify to make a creamy buttery gravy. Reduce and serve in bowl.
  5. Scoop basmati rice on top of gravy and top with sunny-side up egg. Garnish with parsley, micro greens or herbs of choice.

Photo: Melissa Eichman, staff