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.
Ingredients
300g jasmine rice
2 Chinese sausages (lap cheong)
100g cured pork belly (lap yuk)
1 piece cured duck leg (lap aap)
2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1 tablespoon sesame oil
Scallions
Instructions
1Rinse rice and place in a clay pot with water.
2Bring to a boil then reduce to low heat.
3When water is mostly absorbed, lay sliced cured meats on top of the rice.
4Cover tightly and steam for fifteen minutes on lowest heat.
5Drizzle 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.