Recipe: Lap Mei Fan 臘味飯 (Chinese Waxed Meat Rice)

Lap Mei Fan 臘味飯 aka waxed meat rice is a popular dish only found during the Chinese New Year period. This year, I managed to get some good-quality Hong Kong waxed meat so I made this for my family to enjoy. I used a mix of lap Cheong, lap ngap (duck), Dong gun Cheong and liver sausage.

Lap mei fan is usually cooked and served in a claypot, however if you do not own one, then you can also use a Dutch Oven for similar results (ie to achieve the crispy rice crust at the bottom).

Lap Mei Fan  臘味飯 (Waxed Meat Rice)

Recipe by Baby Sumo

Preparation time: 15-20 mins

Cooking time: 50-60 mins

Serves 6-8

Ingredients
2 pairs Chinese sausage 正宗香港切肉肠
2 pairs duck liver sausage 正宗香港鸭润肠
2-3 pairs Dong guan chiong 正宗香港东莞肠
1 preserved duck leg 正宗香港腊鸭腿
3 cups rice, rinsed
6 cups water
300g baby kailan
Spring onions, finely chopped

For the sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp oyster sauce
2 tbsp Shaoxing wine
2 tsp sugar
1/2 tsp salt
1/2 tsp sesame oil

1. Cook rice by placing water and rice in a 24” claypot or Dutch oven.

2. In a pot or wok, blanch all waxed meat for 3-5 mins, then slice at an angle. 

3. When rice is almost ready (80%), arrange waxed meat on top (except liver sausage) and steam over medium low heat for 20 minutes. Add liver sausage and steam for 5 more minutes.

4. Mix ingredients for sauce in a bowl.

5. Blanch kailan for 2 mins in salted water.

6. Allow rice to rest for 10 mins, with cover on. When you're ready to serve, pour sauce over rice and mix well. Garnish with spring onions. Serve with kailan.

You can buy the above-mentioned lap mei (waxed meat) from here: https://shope.ee/1L5ac93W5J

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