A Cantonese autumn specialty of rice cooked with cured Chinese sausage, cured pork belly, and cured duck, all steamed together so the rendered fats flavor every grain.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ soy
⚠ sesame
Equipment Needed
clay pot
Instructions
-
1
Rinse rice and place in a clay pot with water.
-
2
Bring to a boil then reduce to low heat.
-
3
When water is mostly absorbed, lay sliced cured meats on top of the rice.
-
4
Cover tightly and steam for fifteen minutes on lowest heat.
-
5
Drizzle with seasoned soy sauce and sesame oil, mix before serving.
💡
Did You Know?
Lap mei fan is traditionally made only in autumn and winter when the air is dry enough to properly cure the meats.
Chef's Notes
Equipment Tips
- clay pot
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!