Easy Waxed Meat Claypot Rice in Rice Cooker (Lap Mei Fan/ 臘味飯) – 30 Minutes

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)
  • Claypot



Cured Meat Claypot Rice in Rice Cooker (Lap Mei Fan/ 臘味飯) - 30 Minutes

24th January 2019
: 3
: 30 min


  • 300 g (2 rice cup) white rice e.g Thai fragrant rice
  • 300 ml (2 rice cup) water
  • 1 piece Chinese cured duck legs
  • 1 piece Chinese sausage
  • 1 piece Chinese pork liver sausage
  • Choy sum for garnishing (optional)

  • Sauce:
  • 1/2 tbsp soy sauce
  • 1/2 tbsp dark soy sauce
  • 1/2 tbsp of oyster sauce
  • 2 tbsp yellow wine
  • 1 tsp shaoxing wine
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp sesame oil
  • 2 tbsp oil from steamed waxed meat
  • Step 1 COOK RICE: Place rice and water in the rice cooker to cook.
  • Step 2 BLANCH CURED MEAT: Meanwhile, blanch duck legs, Chinese sausage, and pork liver sausage for 5 minutes.
  • Step 3 STEAM CURED MEAT: Then, steam Chinese cured duck legs, Chinese sausage, and Chinese pork liver sausage for 20 minutes. Reserve the oil from steamed cured meat.
  • Step 4 MIX SAUCE: Mix soy sauce, dark soy sauce, oyster sauce, yellow wine, shaoxing wine, sugar, salt, sesame oil and oil from steamed cured meat.
  • Step 5 FLAVOUR RICE: Pour sauce into boiled rice, mix well, and transfer into a claypot.
  • Step 6 SLICE MEAT: Slice cured meat and arrange on rice. Serve hot.



  1. 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
  2. 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
  3. 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
  4. 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?

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.