Waxed Meat Claypot Rice (Lap Mei Fun) – 腊味饭

During winter in China, families will start the process of curing, salting and smoking meat for the year ahead. Fish, various types and cuts of meat and poultry are cured to waxy sheen using this process. The best time to buy lap cheong and wax meats are during Chinese Chinese New Year as winter is dry and perfect condition to cure it.

Lap Mei Fun is a simple and delicious one pot meal. The marriage of various types of cured meat infuses the rice with its rich aroma and flavour. We used Knife Premium Cooking Oil for it’s fragrance and ease of cooking with. Sweet taste from the lap cheongs. Salty from the cured meat. And to cut through these richness, the crunch and with an edge bitterness from the arrowroot. My favourite is the rice crust at the bottom. All in one simple claypot dish, perfect for your reunion dinner!

#themeatmensg #simple #delicious #claypot #knifecookingoilsg #cnyrecipes #feast #crispy

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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy

Ingredients:

  1. 300g rice

  2. 600ml water

  3. 1 Chinese sausage

  4. 1 Chinese liver sausage

  5. 1 waxed duck thigh

  6. 200g waxed pork belly

  7. 3 arrowroot (peeled & sliced)

  8. 3 stalks mustard green

  9. 1 tsp salt

  10. 1 tbsp Chinese rice wine

  11. 3 tbsp Knife Premium Cooking Oil

Steps:

  1. Rinse rice as few time until the water runs clear. Drain

  2. Blanch Chinese sausage and liver sausage for 1 minute. Remove

  3. Blanch waxed pork belly and duck thigh for 5 minutes

  4. Heat 3 tbsp oil

  5. Fry the wax meats till fragrant. Remove and set aside

  6. Add in rice and stir fry for a minute to coat each rice granule with the fragrant oil

  7. Pour in 600 ml water. Stir. Close lid

  8. Simmer 5 minutes. Remove lid and give another stir

  9. Cut waxed meats into slices

  10. Close lid and simmer for a further 5 minutes.

  11. One you notice there visible and semi-firm holes made by bubbling water, quickly arrange the sliced wax meats and arrowroot

  12. Cover and cook till water is evaporated

  13. Swirl Chinese rice wine around the edge of the rice. Arrange stalks of mustard green around it. Cover. Turn off heat

  14. Rest 5 minutes

  15. Serve immediately