Recipe of Lap Mei Fan

Ingredients

• 2 cups glutinous rice
• 4 Chinese sausages (Lap Cheong)
• 200g Chinese liver sausage (Yun Cheong)
• 200g Chinese preserved pork belly (Mun Cheong)
• 200g Chinese preserved duck leg (Ham Cheong)
• 4 dried shiitake mushrooms, soaked and sliced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 1/2 cups chicken or vegetable broth
• Chopped green onions for garnish

Directions

1. 1

   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

2. 2

   Drain the soaked rice thoroughly and steam it in a rice cooker or a steamer for about 30 minutes, or until it's cooked and sticky.

3. 3

   While the rice is steaming, prepare the Chinese sausages, liver sausage, preserved pork belly, and preserved duck leg by slicing them thinly.

4. 4

   In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced mushrooms. Stir-fry for a few minutes until fragrant.

5. 5

   Add the sliced Chinese sausages, liver sausage, preserved pork belly, and preserved duck leg to the wok. Stir-fry for about 5 minutes until they start to turn slightly crispy and brown.

6. 6

   In a small bowl, mix together the soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper. Pour this sauce over the meat mixture in the wok and stir-fry for another 2 minutes.

7. 7

   Add the cooked sticky rice to the wok and stir-fry everything together for about 5 minutes, ensuring the rice is well coated with the flavorful meat and sauce mixture.

8. 8

   Pour in the chicken or vegetable broth, stirring well. Cook for an additional 5-7 minutes, or until the liquid is mostly absorbed by the rice.

9. 9

   Serve the Lap Mei Fan hot, garnished with chopped green onions. Enjoy this delicious Hong Kong specialty with friends and family!