Yen Can Cook: Chinese Wax Meat Rice (Lap Mei Fan) 腊味饭
I believe many of you have stocked up many Chinese waxed meat such as waxed sausages, waxed liver sausages, waxed duck drumsticks etc after the festive season.
I you haven’t already know, Chinese waxed meat aka “Lap Mei” in Cantonese / Mandarin (腊味) is those salted and cured meats. The word “Lap” (腊) literally means waxed in Chinese but contrary to its name, there is no wax is used during the preparation. So why “waxed”? This is because the curing process is done in the cold dry wintry air and sun during La-yue (腊月) which is the 12th month of the lunar calendar – hence the name la-rou aka waxed meat (腊 肉)
One of the popular way to consume those waxed meat is cooked with rice and accompany by some superior soy sauce. There are many way to prepare the Chinese waxed meat rice and here’s my simple version.
1 cup of rice
Assorted waxed meat (waxed sausages, waxed liver sausages, waxed duck drumsticks)
5 cloves of garlic
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon Chinese cooking wine
Step 1: Blanch wax duck, waxed meat and sausages with boiling water to get rid of excess oil. Cut the waxed duck into bite size and the waxed sausages into small chunks, set aside.
Step 2: Cook rice in the claypot.
Step 3: When the rice is 80% cooked, arranged the waxed meat on the rice then continue cooking until the rice is fully cooked.
Step 4: Saute the garlic until crispy and aromatic. Set aside.
Step 5: In a bowl, mix well the oyster sauce, soy sauce, sesame oil and Chinese cooking wine then add in the fried garlic.
Step 6: When the rice with waxed meat cooked is cooked, remove from fire then pour in the sauce mixture (Step 5).
Step 7: Mix and stir well to combine, garnish rice chopped spring onions before serving.