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LAP MEI FAN (Wax Meat Rice)

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It’s called “waxed” meat because of it’s curing process which is done in the cold dry wintry air and sun during La-Yue 腊月, the 12th month of lunar calendar. It’s always a welcome dish for Chinese New Year!

Yields1 Serving
 Jasmine white rice , 2 cups
 Waxed Sausage “Lap Cheong” , 2 nos
 Waxed Liver Sausage “Yuen Cheong”, 2 nos
 Waxed Duck Thigh “Lap Ngap”, 1 piece
 Oyster Sauce, 1 tbsp
 Soy Sauce, 1 tbsp
 Chinese Rice Wine, 2 tbs
 Oil, As needed
1

Heat up a pot of water and blanch the Chinese sausages, liver sausages, and duck thigh for a few minutes

2

Chop into small pieces. Heat up some oil in a pan and sauté each ingredient separately until fragrant.

3

Wash the rice and place in the claypot with water. Let it boil for about 10-15 minutes. Arrange the pre-saute meat pieces on the rice. Let it cook until the rice is fully cooked through.

4

While the claypot is still hot, drizzle over the Chinese rice wine and close the lid of the claypot

5

In a sepearte pot, heat up the soy sauce, oyster sauce with additional rice wine and some water.

6

Drizzle over the hot rice before serving.

Ingredients

 Jasmine white rice , 2 cups
 Waxed Sausage “Lap Cheong” , 2 nos
 Waxed Liver Sausage “Yuen Cheong”, 2 nos
 Waxed Duck Thigh “Lap Ngap”, 1 piece
 Oyster Sauce, 1 tbsp
 Soy Sauce, 1 tbsp
 Chinese Rice Wine, 2 tbs
 Oil, As needed

Directions

1

Heat up a pot of water and blanch the Chinese sausages, liver sausages, and duck thigh for a few minutes

2

Chop into small pieces. Heat up some oil in a pan and sauté each ingredient separately until fragrant.

3

Wash the rice and place in the claypot with water. Let it boil for about 10-15 minutes. Arrange the pre-saute meat pieces on the rice. Let it cook until the rice is fully cooked through.

4

While the claypot is still hot, drizzle over the Chinese rice wine and close the lid of the claypot

5

In a sepearte pot, heat up the soy sauce, oyster sauce with additional rice wine and some water.

6

Drizzle over the hot rice before serving.

LAP MEI FAN (Wax Meat Rice)

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