Clay Pot Preserved Meat Rice (Lap Mei Fun) #ChineseNewYear dish

Finally, we had settled down at our new house and is time for me to get back to the kitchen and my blogging.   As the atmosphere of Chinese New Year is getting stronger, I would like to share a significant recipe for this festive - Clay Pot Preserved Meat Rice (Lap Mei Fun in Cantonese).

When we able to see preserved meat or some of you prefer to name them as cured meat, available in the market, that is mean the Chinese New Year is round the corner.  There are so many types of preserved meat in the market nowadays, among those popular are Chinese sausages, cured pork belly, duck meat, etc.  

Origin as a Cantonese Chinese,  preserved meat will not be missed for every Chinese New Year celebration, so I decided to make use of it for my first post for 2017.  This is a very simple recipe whereby you may also choose an electric rice cooker for cooking.  As I preferred the tradition way, I will still prefer a clay pot but a modern cooking way, so, I had chosen an induction clay pot, whereby, I just need about 20 to 30 minutes of cooking time.  For those who prefer the rice to be a little crust at the bottom, you may few drops of cooking oil by the side of the clay pot.  Hope all of you will love this recipe.

We wish all of you who are celebrating Chinese New Year - A Prosperity Rooster Year!

Ingredients

500g white rice

700ml water

2 pcs Chinese preserved sausages

2 pcs Chinese preserved goose liver sausages

200g Chinese preserved pork belly

1 Chinese preserved duck leg

Seasoning sauce:

1 tbsp light soy sauce

1 tbsp dark soy sauce

3 tbsp chicken stock

3/4 tsp sesame oil

1/2 fried shallot oil

Garnishing:

200g Kai Lan or you may choose your preferable green vegetables, cut and cleaned

1/2 tbsp cooking oil

1 tbsp fried shallot 

Instructions

1.  Rinse and drain the rice, transfer into the clay pot and add in water.

2.  Bring a pot of water to boil, blanch all preserved meat for few minutes.  Drain and transfer them on top of the rice.

3.  Let the rice cook on high heat until boiling and turn to low heat to let it cook for 20 to 30 minutes or until well done.  Once, rice are cooked, remove all preserved meat.  Cut all preserved meat and place them back onto the cooked rice.

4.  While waiting, bring a separate pot of water to boil, add in with few drops of cooking oil, blanch Kai Lan or green vegetables, drain and arrange them by the side of the preserved meat.

5.  Continue to cook the rice for another 3 minutes, off heat and pour in the seasoning sauce before serve and enjoy your meal.