Steamed Rice with Preserved Meat Recipe (Lap Mei Fan)

Jasmine rice: A fragrant long-grain rice that is essential for this dish.

Water: Used to cook the rice to perfection.

Chinese sausage: A sweet and savory sausage that adds a distinct flavor.

Preserved duck leg: Adds a rich, smoky taste to the dish.

Soy sauce: Provides a salty, umami flavor.

Oyster sauce: Adds a deep, savory richness to the dish.

When preparing jasmine rice for this dish, ensure you rinse it thoroughly under cold water until the water runs clear. This step removes excess starch, which helps achieve a fluffier texture. Additionally, when adding the Chinese sausage and preserved duck leg halfway through the cooking process, make sure they are evenly distributed on top of the rice. This allows the flavors to meld together as the rice finishes cooking. Finally, when drizzling the soy sauce and oyster sauce over the cooked rice and meat, mix gently but thoroughly to ensure every grain of rice is coated with the savory sauces.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for jasmine rice.

• water - Substitute with chicken broth: Chicken broth adds more flavor to the rice compared to plain water.

• chinese sausage - Substitute with andouille sausage: Andouille sausage has a smoky flavor that can mimic the taste of Chinese sausage.

• preserved duck leg - Substitute with smoked turkey leg: Smoked turkey leg has a similar texture and smoky flavor, making it a good substitute for preserved duck leg.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a sweet and savory flavor that can replace the umami taste of oyster sauce.

• Allow the steamed rice with preserved meat to cool down to room temperature. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice and meat into an airtight container. Ensure the container is clean and dry to maintain the freshness.
• For short-term storage, place the container in the refrigerator. The steamed rice with preserved meat can be safely stored for up to 3-4 days.
• For long-term storage, portion the rice and meat into individual servings. This makes reheating easier and reduces waste.
• Wrap each portion tightly with plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain the texture.
• Place the wrapped portions into a freezer-safe bag or container. Label with the date to keep track of storage time.
• Store in the freezer for up to 2 months. Beyond this period, the quality may start to degrade.
• When ready to eat, thaw the frozen portions in the refrigerator overnight. This ensures even thawing and reduces the risk of bacterial growth.
• Reheat the thawed steamed rice with preserved meat in a microwave or steamer. Add a splash of water to prevent the rice from drying out.
• For microwave reheating, cover the dish with a microwave-safe lid or damp paper towel. Heat on medium power in 1-2 minute intervals, stirring in between, until thoroughly heated.
• For steaming, place the rice and meat in a heatproof dish and steam for about 10-15 minutes or until heated through.
• Once reheated, drizzle a bit more soy sauce or oyster sauce if desired, to refresh the flavors before serving.

• Stovetop Method

  1. Place a non-stick skillet over medium heat.
  2. Add a tablespoon of olive oil or butter to the skillet.
  3. Once the oil is hot, add the leftover steamed rice with preserved meat.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice and meat are thoroughly heated.
  6. Optionally, add a splash of soy sauce or oyster sauce to enhance the flavors.

• Microwave Method

  1. Place the leftover steamed rice with preserved meat in a microwave-safe dish.
  2. Sprinkle a few tablespoons of water over the rice to add moisture.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes.
  5. Stir the rice and meat, then microwave for an additional 1-2 minutes until heated through.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steamer Method

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover steamed rice with preserved meat in a heatproof dish.
  3. Put the dish in the steamer basket.
  4. Cover and steam for about 10-15 minutes until the rice and meat are thoroughly heated.
  5. Carefully remove the dish from the steamer and serve hot.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover steamed rice with preserved meat in an oven-safe dish.
  3. Add a few tablespoons of water or chicken broth to the dish to keep the rice moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes until the rice and meat are heated through.
  6. Remove the foil and give it a quick stir before serving.

• Rice cooker: Used to cook the jasmine rice to perfection, ensuring even cooking and proper texture.

• Knife: Essential for slicing the Chinese sausage and cutting the preserved duck leg into pieces.

• Cutting board: Provides a stable surface for safely slicing the meats.

• Measuring cups: Used to measure the correct amount of jasmine rice and water for the recipe.

• Mixing spoon: Useful for mixing the soy sauce and oyster sauce into the cooked rice and meats.

• Colander: Helps in rinsing the jasmine rice under cold water until the water runs clear.

Pre-slice the meats: Slice the chinese sausage and preserved duck leg in advance and store them in the fridge for quick access.

Use a rice cooker: A rice cooker simplifies the process and ensures perfectly cooked jasmine rice every time.

Batch cook: Prepare extra jasmine rice and preserved meats to use in multiple meals throughout the week.

Pre-mix sauces: Combine soy sauce and oyster sauce in a small container ahead of time for easy drizzling.

Quick rinse: Rinse the jasmine rice in a fine-mesh strainer to speed up the process.