Name: LAP MEI FAN (Wax Meat Rice)
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

Home » Recipe » Lap Mei Fan (Wax Meat Rice)

LAP MEI FAN (Wax Meat Rice)

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

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

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

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.

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

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

Drizzle over the hot rice before serving.

Ingredients