The name 'waxed' meat or 'lap mei' can be misleading as there's no waxy stuff on the meat at all. Instead the meat has been cured by a long process of salting, smoking and drying thus resulting in a waxy sheen on the surface. This is the how food or rather meat was being preserved before refrigeration in the olden days. Nowadays, Lap mei fan is a special item on the menu of restaurants during the Chinese New Year period. There is a selection of 'lap mei' available during this festive season, like goose or duck liver sausages, lap yoke or pork belly, pork sausages and lap arp or waxed duck. What I'm going to share with you today is a very simple one-pot meal and I only used pork sausages and a waxed duck thigh.
Recipe for Waxed Meat Rice aka 'Lap Mei Fan' ~ 臘味飯
- 1.3/4 cups brown rice (rice cups)
- 3 cups of water
- 1 waxed duck thigh
- 2 Chinese sausages
- 1 Tbsp oyster sauce
- 12 Tbsp light soya sauce
- 1/2 Tbsp dark soya sauce
- 1/2 tsp sugar
- Sesame oil to drizzle
- Rinse the sausauges and slice them up.
- Rinse the waxed duck thigh, steam it for about 10mins., discard the oil and slice up the meat.
- In a wok, stir-fry the sliced sausages and duck meat, add in the sauces, mix well.
- Wash the rice and add water into the rice pot. (I have to use more water as I'm using brown rice).
- Pour the ingredients on top of the rice and turn on the rice cooker.
- Once rice is ready, fluff up the rice, drizzle on some sesame oil, garnish with the chopped spring onions and a dash of pepper.
- Serve immediately.