Chinese Waxed Meats Rice Recipe (Lap Mei Fan) 腊味饭
It's already the last day of Chinese New Year and I hope you have all had a good celebration with your loved ones. The fifteenth day of Chinese New Year is also known as the Chinese version of Valentine's day 元宵 (Yuanxiao) where lanterns are lit and the full moon is enjoyed. To be honest, I didn't see a full moon tonight but it is still nice to be able to spend such festivals with your loved ones. Today's feature is a very popular yet extremely easy dish to whip up - especially popular during the Chinese New Year due to the abundant availability of Chinese waxed meats, lap mei fan is essentially claypot rice made with well, Chinese waxed meats. A simple seasoning of rice wine, some soy and sugar is used to mix with the rice and waxed meats and there you have it, a heartwarming simple and comforting dish you can make pretty quickly at home.
Ingredients:
2 pieces Chinese sausages, soaked in hot water for about 10 minutes and drain
Selection of other Chinese waxed meats of your choice
2 stalks green onions, sliced
2 cups rice
2 teaspoon rice wine
Seasoning:
2 teaspoons light soy sauce
1 teaspoon sugar or to taste
1/2 teaspoon chicken stock granules
Method:
Wash rice until water is almost clear. Soak rice with 2 cups of water in claypot and cover the lid, bring to a boil on high heat. Marinate the Chinese sausages and other waxed meat with the rice wine and spread on top of rice, boil with low heat until rice is cooked.
Remove sausages and the other waxed meats from post, slice them and put them again on top of the rice, spread seasoning on top, cover the lid and simmer for another 10 minutes. Sprinkle with some green onions and mix well when about to eat.
Optionally, you can add some blanched kai lan to the rice instead of green onions.
I would like to take this chance to wish all of you my wonderful readers a very Happy Chap Goh Mei or 元宵节快乐！
Ingredients:
2 pieces Chinese sausages, soaked in hot water for about 10 minutes and drain
Selection of other Chinese waxed meats of your choice
2 stalks green onions, sliced
2 cups rice
2 teaspoon rice wine
Seasoning:
2 teaspoons light soy sauce
1 teaspoon sugar or to taste
1/2 teaspoon chicken stock granules
Method:
Wash rice until water is almost clear. Soak rice with 2 cups of water in claypot and cover the lid, bring to a boil on high heat. Marinate the Chinese sausages and other waxed meat with the rice wine and spread on top of rice, boil with low heat until rice is cooked.
Remove sausages and the other waxed meats from post, slice them and put them again on top of the rice, spread seasoning on top, cover the lid and simmer for another 10 minutes. Sprinkle with some green onions and mix well when about to eat.
Optionally, you can add some blanched kai lan to the rice instead of green onions.
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