Recipe of Lap Mei Fan
Lap Mei Fan is a classic Cantonese dish that combines steamed glutinous rice with a selection of traditional Chinese cured meats. This recipe, originating from Hong Kong, is a feast of flavors and textures: sweet Chinese sausages (Lap Cheong), liver sausage (Yun Cheong), preserved pork belly (Mun Cheong), and cured duck leg (Ham Cheong) provide a deep, umami flavor that permeates the sticky rice.
The dish is ideal for celebrations and family gatherings, as its preparation, although requiring prior soaking of the rice, is simple and the result is spectacular. The mix of meats is stir-fried with garlic and shiitake mushrooms, and seasoned with soy sauce, oyster sauce, and Shaoxing wine, creating a perfect harmony between sweet and savory.
There are variations that include other ingredients such as water chestnuts or salted duck egg, but this classic version is the most representative. If you are looking for a hearty, flavorful dish with a festive touch, Lap Mei Fan is your choice.
Prep
45 min
Servings
4
Ingredients
Directions
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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.
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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.
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3
While the rice is steaming, prepare the Chinese sausages, liver sausage, preserved pork belly, and preserved duck leg by slicing them thinly.
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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.
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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.
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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.
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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.
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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.
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9
Serve the Lap Mei Fan hot, garnished with chopped green onions. Enjoy this delicious Hong Kong specialty with friends and family!