Not a great cook or never cooked for a Chinese New Year gathering before? Why not make this super easy yet impressive Wax Meat Claypot Rice? It is commonly served at Chinese New Year.
Traditionally, this rice is made in the claypot. But since Chai Huat Hin who commissioned me to work on a Chinese New Year reunion dinner requested for something easy that anybody can do, I came up with Waxed Meat Claypot Rice recipe using the rice cooker instead.
Why is this impressive dish so easy to make?
- The dish is made in the rice cooker so you don’t have to worry about over/under cooking the rice in the claypot
- The three preserved meat (Chinese sausage, liver sausage, and Chinese cured duck legs) are delicious in itself so you don’t need to work hard to enhance the flavour
- The few skills you need is steaming the preserved meat, mixing the sauce, and using the rice cooker (which is a no-brainer)
- The hardest part is probably chopping the preserved meat which in my opinion is do-able (tips at the bottom)
- Rice cooker
- Wok + Steam rack + cover OR bamboo steamer
- Plate (to steam cured meat)
Cured Meat Claypot Rice in Rice Cooker (Lap Mei Fan/ 臘味飯) - 30 Minutes
- Place the rice and meat in a claypot for decoration The claypot is just for decoration. If you don’t have one, you can arrange the rice in a large bowl
- Choose good quality Chinese sausage A good quality Chinese sausage should have about 50 fat:50 lean meat ratio. The sausage has to look slightly oiled. This is the one that I used in this recipe: HK Yongzhou Chinese Sausage
- Slice sausages at an extreme angle For the dish to look nice, make sure you slice the sausages at a steep angle to make the sausages look longer
- Use a sharp cleaver to chop the duck legs While the sausages are rather easy to slice, duck legs are tougher and harder to slice beautifully. Use a sharp cleaver to help you do a good job
Why not make this super easy dish to impress your family?