Lap mei fan (Hong Kong cured meat clay pot rice)

This traditional Chinese claypot dish serves up a variety of cured meats with a homemade sweet soy sauce.

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Mid

Stream free On Demand

Duck

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 2 lap cheong
• 250 g cured pork belly (see Note)
• 1 salted duck leg
• 880 g (4 cups) koshihikari rice
• 2 tbsp vegetable oil, plus extra for drizzling
• 2 bok choy, quartered lengthwise
• salt, to season
• 1 spring onion, finely sliced

Sweet soy sauce

• 1 tbsp vegetable oil
• 2 spring onions, roughly chopped
• 2 garlic cloves, bruised
• 2-cm piece ginger, sliced
• 125 ml (½ cup) soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp sugar

Instructions

1. For the sauce, heat a small saucepan over medium heat. Add the oil, spring onion, garlic and ginger and stir for about 2 minutes or until fragrant. Add the soy sauce, dark soy sauce, sugar and 60 ml (¼ cup) water. Bring to the boil, then simmer for 5 minutes. Strain and discard the solids. You will need 60 ml for this recipe. The rest can be kept in the fridge for a few days.
2. Place a wok over high heat, add about 1 litre of water and bring to simmer. Simmer the lap cheong, cured pork belly and salted duck leg for about 2 minutes, then drain and set aside.
3. Meanwhile, rinse and drain the rice. Heat the oil in the base of a claypot over medium heat. Add the rice and stir for about 1 minute. Pour in enough water to cover the rice by about 2 cm. Bring to a simmer, then reduce the heat to low and simmer until the water level reaches the top of the rice.
4. Slice the meats and arrange on top of the rice. Cover and cook over very low heat for about 12 minutes or until you can start to hear and smell the rice crackling on the base of the claypot. Drizzle with the sweet soy sauce and remove from the heat but keep covered.
5. Bring a saucepan of water to the boil. Add the bok choy, a drizzle of vegetable oil and a good pinch of salt. Simmer for 1 minute, then remove the boy choy from the water and place on top of the rice. Scatter with spring onions and serve.  

Note

• You should be able to find the cured meats from a good Chinese butcher.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Duck

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG