Minchi: National dish of Macao | Recipe

Mimchi or Minchee, is a Macanese dish, that’s prepared using minced meat, that gets flavoured with soy and molasses. It happens to be one of the national dishes of Macao, that derives its name from the English word for minced. It is believed that the dish was influenced by the British community living in the vicinity of Macau.

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My Mecanese Sunday brunch turned breakfast, because I was too hungry and impatient to wait for another hour or so 🙈 . . It only took a handful of ingredients to churn out this wholesome and delicious Minchi, a National Dish of Macau. This minced meat dish has an explosion of tangy, bitter and sweet notes, and in case of my recipe, a spicy note as well, because I added some chilli paste and dried red chillis, too 😍 . . I love this Macanese dish because it gets topped with deep fried potato bites(who doesn't love deep fried potatoes?), fried egg, and is served along with some sticky rice. My palate ached for a condiment, so I kept some chilli oil, too. Happy Sunday morning to me 😋 . . This is my entry for the #TasteOfMacao contest organised by @macaomoments, where you have to upload 3 or more photos of any Mecanese dish that you make, in order to win vouchers worth Rs. 5000 🤩 Hit the link in bio for all the details on how you can take part 😎 . . Would you like to try this? Let me know in the comments below 😉 . . . #CookWithKaran #ExperienceMacau #macaomoments #macaocontest #contestindia #recipecontest #contestindia #foodcontestindia #madebyme #mecanese #asianfoodporn #homechef #darkfoodphotography #darkphotography #mincedchicken #protein #sundaybrunch #sunnysideup #eggporn #mysundaybreakfast #sundayeggs #foodphotographyandstyling #delhidiaries #gurugramdiaries #spicyasianfood #indianfoodblogger #moodygrams #gurugram #cleaneating #happymornings

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It is comfort food at its best, taking less than 40 mins overall to prepare. The crispy fried bits of potato and fried egg with a runny yolk is what makes this Macanese dish stand out, making it one of my favorites. With sticky rice alongside, you have a wholesome meal to devour. 

From what I’ve read, it originally requires you to use minced pork or beef, but I’ve made my version with chicken mince, and it turned out great. If you’re a vegetarian, feel free to replace minced meat with either soya granules or with wood ear mushrooms. Also, traditionally, no chilli goes into the recipe, but I do like to spice things up, and hence, have added some dried red chillis and chilli paste, which you can avoid, if you’re not a fan of spicy dishes. 

Ingredients for Mimchi
Ingredients for Minchi

250 grams minced chicken
1 medium potato, peeled and cubed in small pieces
1 medium onion, finely chopped
3 cloves of garlic
2-3 bay leaves2-3 dried red chillis
2 tbsp light soya sauce
1 tbsp chilli paste
1 tbsp curry powder
1/4 tsp brown sugar (or molasses)
1/4 tsp pepper
1/4 tsp salt
2 tbsp vegetable oil, Oil for frying
1-2 eggs (1 egg per guest)

Serves: 2

Time: 30-40 mins


1. Heat oil in a wok or pan. Toss in bay leaves and allow to brown slightly.
2. Toss in the onions, dried chilli and garlic. Cook until lightly browned (about 5 minutes). 
3. Now add minced chicken and keep stirring and turning constantly to prevent it from sticking to the bottom of the pan. 
4. When chicken is half done, add soy sauce, chilli paste, curry powder, brown sugar, pepper and salt. 
5. Cover with a lid and cook for another 5-8 mins. If the chicken feels dry, 1/4 cup of water and cook. 
6. While the chicken cooks, add oil to pan and fry diced potatoes until golden brown. Drain excess oil and keep the potatoes aside.
7. Fry your egg in a pan. Make sure that you don’t overcook the yolk. It should remain runny.
8. In a bowl, take some sticky rice, place your minchi, add the fried potatoes on top, place a sunny side up and serve hot. 


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