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
- 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.
- Cook until onions are translucent. Season with pinch of salt.
- Deglaze pan with sherry. Add chicken stock and reduce. Add sesame oil, balsamic glaze and soy sauce. Salt to taste.
- Stir in butter and emulsify to make a creamy buttery gravy. Reduce and serve in bowl.
- 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