Lap Mei Fan Preserved Meat Claypot Rice 臘味飯
This most gorgeous and traditional of Cantonese dishes, the Lap Mei Fan Preserved Meat Claypot Rice 臘味飯, is an all in one concoction of rice piled with traditional Chinese preserved meats, also known as Lap Mei 臘味, and then cooked in a clay pot to tender crusty perfection. The oils from the preserved meats infuse the rice with fragrant and soul satisfying tastiness while the bottom crust of the rice is cooked until golden and crunchy.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups rice
- 3 cups water
- 1/2 piece preserved pork belly lap yuk 臘肉
- 1 lap cheong 臘腸
- 1 yun cheong 膶腸
- 1 preserved duck leg 臘鴨腿
- 4 stalks choi sum, blanched
- 2-3 tbsps sweet soy sauce
Instructions
- 1
Rinse the preserved pork belly and preserved duck leg under hot tap water, rubbing with your fingers to remove as much of the surface oil as you can.
- 2
Dry and slice meat into bite sized pieces with a cleaver.
- 3
Slice lap cheong and yun cheong sausages at a diagonal into bite sized pieces.
- 4
Rinse rice until clear and strain out all water.
- 5
Oil clay pot generously.
- 6
Add in rice and 3 cups water into clay pot and heat gradually from low heat to high heat until the water boils.
- 7
Once water boils remove from heat and carefully arrange your preserved meats on top of the rice in a pleasing pattern.
- 8
Cover, return to stove, turn heat to low and cook 20 mins. DO NOT OPEN the lid. For last 10 mins use your nose to check for the smell of roasted, caramelized rice on the bottom of pot.
- 9
When it smells right remove clay pot from heat and, NOT OPENING the lid, let sit covered for 15 mins.
- 10
Add blanched choi sum to dish, bring claypot to table. Drizzle sweet soy sauce over.