Waxed Meat Claypot Rice (Lap Mei Fun)

Mains
Pork
Rice

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
rice
0.00
g
g
rice
0.00
ml
ml
water
0.00
ml
ml
water
0.00
Chinese sausage
0.00
Chinese sausage
0.00
Chinese liver sausage
0.00
Chinese liver sausage
0.00
waxed duck thigh
0.00
waxed duck thigh
0.00
g
g
waxed pork belly
0.00
g
g
waxed pork belly
0.00
arrowroot (peeled & sliced)
0.00
arrowroot (peeled & sliced)
0.00
stalks
stalks
mustard green
0.00
stalks
stalks
mustard green
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
Chinese rice wine
0.00
tbsp
tbsp
Chinese rice wine
0.00
tbsp
tbsp
Knife Premium Cooking Oil
0.00
tbsp
tbsp
Knife Premium Cooking Oil

Steps

1

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

2

Blanch Chinese sausage and liver sausage for 1 minute. Remove
Blanch Chinese sausage and liver sausage for 1 minute. Remove
Mark as completed

3

Blanch waxed pork belly and duck thigh for 5 minutes
Blanch waxed pork belly and duck thigh for 5 minutes
Mark as completed

4

Heat 3 tbsp oil
Heat 3 tbsp oil
Mark as completed

5

Fry the wax meats till fragrant. Remove and set aside
Fry the wax meats till fragrant. Remove and set aside
Mark as completed

6

Add in rice and stir fry for a minute to coat each rice granule with the fragrant oil
Add in rice and stir fry for a minute to coat each rice granule with the fragrant oil
Mark as completed

7

Pour in 600 ml water. Stir. Close lid
Pour in 600 ml water. Stir. Close lid
Mark as completed

8

Simmer 5 minutes. Remove lid and give another stir
Simmer 5 minutes. Remove lid and give another stir
Mark as completed

9

Cut waxed meats into slices
Cut waxed meats into slices
Mark as completed

10

Close lid and simmer for a further 5 minutes.
Close lid and simmer for a further 5 minutes.
Mark as completed

11

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

12

Cover and cook till water is evaporated
Cover and cook till water is evaporated
Mark as completed

13

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

14

Rest 5 minutes
Rest 5 minutes
Mark as completed

15

Serve immediately
Serve immediately
Mark as completed

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