Lap Mei Fan
(Preserved Meat Claypot Rice)
繁體中文

Ingredients

Dried cured duck leg 1 each Chinese sausage 2 link Chinese liver sausage 2 link Jasmine Rice 1-1/2 cup Water 1-1/2 cup Soy sauce 2 Tbs Cooking wine 1 Tbs Sugar 1 tsp Sesame oil 1/4+2 tsp Spoon cabbage (cut lengthwise into four/rinse clean) 1 small bunch

Note: You can use any cured meat you like. 1.5 cups of rice = 2 cups of rice cooker measurement cups of rice

1.	Wash the sausages and duck leg. Rinse the rice and drain the water.
2.	Place the rice, 1-1/2 cups of water, soy sauce, sugar, wine and ¼ tsp. of sesame oil in a rice cooker and mix.
3.	Put the sausages and duck leg on top of the rice. Cook the rice by following the instructions of the rice cooker. Once the rice is done, let it sit with lid on for 15 minutes.
4.	While cooking the rice, boil half pot of water. Blanch spoon cabbage in the boiling water then drain the water and set the spoon cabbage aside.
5.	Diagonally cut the sausages into slices. Cut the duck leg into small pieces.
6.	Spread 2 tsp. of sesame oil inside of the claypot. Place the cooked rice in the pot; top with the sliced sausages and duck pieces. Cover and cook over medium-low heat until the bottom of the rice is crispy, approx. 10 minutes. Serve the rice with blanched spoon cabbage.

臘味煲仔飯
ENGLISH

材料

臘鴨腿 1 支 臘腸 2 根 肝腸 2 根 白米 1-1/2 杯 水 1-1/2 杯 醬油 2 大匙 酒 1 大匙 糖 1 小匙 麻油 1/4+2 小匙 青江菜 (每株直切四半/沖洗乾淨) 1 小把

註﹕你可以用任何你喜歡的臘味。1.5杯米=2杯電鍋量杯米。

做法

1.	臘腸，肝腸及臘鴨用水沖洗乾淨。米也洗乾淨濾乾。
2.	將米放進電鍋裡，加入1-1/2杯水，醬油，糖，酒及1/4小匙麻油調味。
3.	把臘腸，肝腸及臘鴨放在米上，依照平常煮白飯的方式煮飯，煮完後燜15分鐘。
4.	煮飯同時燒開半鍋水，放進青江菜燙熟。濾乾水份放置一旁備用。
5.	取出臘腸和肝腸切斜片，臘鴨切塊。
6.	煲鍋裡塗抹上2小匙麻油。將飯裝入煲鍋碗裡上置切好的臘味。蓋上蓋子用中小火煮到底部結鍋巴，約10分鐘。食用時佐配擺燙好的青菜。

最後更新 (Last Update): 01/11/2020
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