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Macanese Minchi

Serves : 3 Preparation 10 mins Cooking 35 mins Total 45
Nutrition facts: calories g protein g carbs g sugars g fat g g fibre mg sodium
For the roasted oyster mushrooms: 200g Oyster mushrooms 1-2 tablespoons Olive oil 1-2 large pinches Sea salt 2 large pinches Black pepper 2 large pinches Dried chilli flakes For the potatoes: 500g, washed, scrubbed, unpeeled and diced to 1cm Sweet potato 0.5 - 1 litre Sunflower oil For the pork: 1 tablespoon Rapeseed oil 1 large, peeled and diced White onion 2 Bay leave 1 clove, peeled and finely chopped Garlic 500g, organic Lean pork mince 1 tablespoon Shaoxing rice wine 1-2 tablespoons Oyster sauce 1-2 tablespoons Lee Kum Kee Sweet soy sauce 1-2 tablespoons Worcestershire sauce 1 teaspoon Lee Kum Kee Premium Dark Soy Sauce 1 pinch (optional) Ground white pepper For the rice: 350ml Jasmine rice 400ml Chicken stock 300ml Filtered water For the fried eggs: 1 tablespoon Rapeseed oil 4 medium, organic Eggs 1 pinch Salt 1 pinch Ground white pepper

“Minchi” is a classic Macanese dish of seasoned minced pork with fried pieces of potato served with rice and often topped with fried eggs. The name “Minchi” is thought to have come from the British word “Mince”. The Cantonese couldn’t pronounce it and called it “Meen-chee”, hence its name, “Minchi”. Every Macanese household has their own version and families are very protective of their recipe. Often mothers would keep the recipe as a closely guarded secret and only pass it onto their daughters when they must!

Some Minchi recipes use fried turnip instead of potato, some use Worcestershire sauce, alternating between dark soy and light soy and some use Chinese thick soy sauce the Macanese called “Tec-Yau”. However, my take is to use a combination of Shaoxing rice wine, oyster sauce, sweet soy and Worcestershire sauce – giving bitter sweet, sweet savoury, umami and a slight tang – overall creating a rich savoury dish. I love serving it with spiced chilli roast mushrooms, as to me, it complements the Sunday brunch theme of this dish so well, as well as imparting a hint of more-ish chilli spice to the dish.

Macanese Minchi

  1. Serves : 3
  2. Preparation time 10 Minutes
  3. Cooking time 35 Minutes
per serving

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Source from

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About the recipe

main courses

“Minchi” is a classic Macanese dish of seasoned minced pork with fried pieces of potato served with rice and often topped with fried eggs. The name “Minchi” is thought to have come from the British word “Mince”. The Cantonese couldn’t pronounce it and called it “Meen-chee”, hence its name, “Minchi”. Every Macanese household has their own version and families are very protective of their recipe. Often mothers would keep the recipe as a closely guarded secret and only pass it onto their daughters when they must!

Some Minchi recipes use fried turnip instead of potato, some use Worcestershire sauce, alternating between dark soy and light soy and some use Chinese thick soy sauce the Macanese called “Tec-Yau”. However, my take is to use a combination of Shaoxing rice wine, oyster sauce, sweet soy and Worcestershire sauce – giving bitter sweet, sweet savoury, umami and a slight tang – overall creating a rich savoury dish. I love serving it with spiced chilli roast mushrooms, as to me, it complements the Sunday brunch theme of this dish so well, as well as imparting a hint of more-ish chilli spice to the dish.

For the roasted oyster mushrooms
  • Oyster mushrooms - 200g
  • Olive oil - 1-2 tablespoons
  • Sea salt - 1-2 large pinches
  • Black pepper - 2 large pinches
  • Dried chilli flakes - 2 large pinches
For the potatoes
  • Sweet potato - 500g, washed, scrubbed, unpeeled and diced to 1cm
  • Sunflower oil - 0.5 - 1 litre
For the pork
  • Rapeseed oil - 1 tablespoon
  • White onion - 1 large, peeled and diced
  • Bay leave - 2
  • Garlic - 1 clove, peeled and finely chopped
  • Lean pork mince - 500g, organic
  • Shaoxing rice wine - 1 tablespoon
  • Oyster sauce - 1-2 tablespoons
  • Lee Kum Kee Sweet soy sauce - 1-2 tablespoons
  • Worcestershire sauce - 1-2 tablespoons
  • Lee Kum Kee Premium Dark Soy Sauce - 1 teaspoon
  • Ground white pepper - 1 pinch (optional)
For the rice
  • Jasmine rice - 350ml
  • Chicken stock - 400ml
  • Filtered water - 300ml
For the fried eggs
  • Rapeseed oil - 1 tablespoon
  • Eggs - 4 medium, organic
  • Salt - 1 pinch
  • Ground white pepper - 1 pinch

Steps

  • Wash the rice well until the water runs clear. Place in a medium saucepan and cover with the chicken stock and water. Bring to the boil uncovered, then once the water is boiling, bring the heat to low, and cover with the lid and cook on low heat for 15-20 minutes until the rice is fluffy.
  • Preheat the oven to 180 degrees, place the oyster mushrooms on a roasting tray, drizzle over olive oil and season with salt, ground black pepper and dried Chilli flakes. Place in the oven and roast at 180 degrees for 5-6 minutes. Remove and keep warm in the oven.
  • Heat a wok or medium saucepan, add 500ml groundnut oil or vegetable oil. Heat the oil to 180 degrees and check with a thermometer. Place the small pieces of potato cubes into the oil and fry for 5 minutes until the potato pieces are crisp and golden on the edges and soft on the inside. Remove and pour the potato and oil into a steel colander over a heatproof glass bowl. Drain the potatoes and place them on a plate lined with kitchen paper to absorb excess oil. Keep the oil to reuse again.
  • Heat a wok over high heat, add the rapeseed oil. Fry the onions until translucent, add the bay leaf, then add the garlic followed by the pork mince and let it settle on one side to sear and brown for 45 seconds then begin to flip to toss and cook it. Before the pork is completely cooked, add the Shaoxing rice wine or dry sherry. Season with 1-2 tablespoon oyster sauce, 1-2 tablespoon of sweet soy sauce, a teaspoon of dark soy sauce. (Add a pinch of ground white pepper optional). Toss well until the seasoning has coated the pork mince. Add the fried potato pieces into the wok and toss cooking together for 1 minute. Season further to taste. Remove and turn off the heat. Keep to one side.
  • Fire up a frying pan, add the rapeseed oil, crack four eggs and fry on a medium heat for 1 minute, until the bottom is crispy but the egg yolks are still runny on the top.
  • Remove the roast oyster mushrooms from the oven.
  • On a large serving plate, place some rice in the centre, pour the minced pork and potato (Minchi) over the top, decorate with the roast oyster mushrooms around the sides, and lay fried eggs over the top. Garnish with a final sprinkle of spring onions. Serve immediately.
For the roasted oyster mushrooms
  • Oyster mushrooms - 200g
  • Olive oil - 1-2 tablespoons
  • Sea salt - 1-2 large pinches
  • Black pepper - 2 large pinches
  • Dried chilli flakes - 2 large pinches
For the potatoes
  • Sweet potato - 500g, washed, scrubbed, unpeeled and diced to 1cm
  • Sunflower oil - 0.5 - 1 litre
For the pork
  • Rapeseed oil - 1 tablespoon
  • White onion - 1 large, peeled and diced
  • Bay leave - 2
  • Garlic - 1 clove, peeled and finely chopped
  • Lean pork mince - 500g, organic
  • Shaoxing rice wine - 1 tablespoon
  • Oyster sauce - 1-2 tablespoons
  • Lee Kum Kee Sweet soy sauce - 1-2 tablespoons
  • Worcestershire sauce - 1-2 tablespoons
  • Lee Kum Kee Premium Dark Soy Sauce - 1 teaspoon
  • Ground white pepper - 1 pinch (optional)
For the rice
  • Jasmine rice - 350ml
  • Chicken stock - 400ml
  • Filtered water - 300ml
For the fried eggs
  • Rapeseed oil - 1 tablespoon
  • Eggs - 4 medium, organic
  • Salt - 1 pinch
  • Ground white pepper - 1 pinch