📝 About This Recipe
Transport yourself to the bustling night markets of Hong Kong with this quintessential Cantonese comfort dish. Fragrant jasmine rice is slow-cooked in a traditional clay pot, absorbing the smoky, sweet juices of cured Chinese sausages and savory preserved pork belly. The hallmark of a perfect Lap Mei Fan is the 'Guo Ba'—a golden, crunchy crust of rice at the bottom that provides a spectacular textural contrast to the tender grains above.
🥗 Ingredients
The Rice Base
- 1.5 cups Jasmine rice (long-grain, rinsed until water runs clear)
- 1.75 cups Water (or chicken bone broth for extra depth)
- 1 tablespoon Peanut oil (to help create the crispy crust)
The Cured Meats (Lap Mei)
- 2 pieces Lap Cheong (Chinese pork sausages, sliced diagonally)
- 1 piece Yun Cheong (Chinese liver sausage, sliced diagonally)
- 2 ounces Lap Yuk (Cantonese cured pork belly, thinly sliced)
- 1 inch Fresh Ginger (peeled and cut into fine matchsticks)
The Signature Sweet Soy Sauce
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce (for deep color and caramel notes)
- 1 teaspoon Oyster sauce
- 1 teaspoon Toasted sesame oil
- 1.5 teaspoons Sugar (granulated or rock sugar)
- 1 tablespoon Hot water (to dissolve the sugar)
Garnish and Greens
- 4-6 stalks Gai Lan (Chinese broccoli, blanched)
- 2 stalks Scallions (finely chopped)
- 1 sprig Cilantro (optional for freshness)
👨🍳 Instructions
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1
Rinse the jasmine rice in a bowl 3-4 times until the water is no longer cloudy. Soak the rice in clean water for 30 minutes; this ensures even cooking and fluffy grains.
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2
While the rice soaks, prepare the sauce. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and hot water until the sugar is fully dissolved. Set aside.
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3
Slice your Lap Cheong, Yun Cheong, and Lap Yuk. Thinner slices are better as they render their fat more effectively into the rice.
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4
Drain the soaked rice thoroughly. Lightly grease the inside of your clay pot (or a heavy-bottomed cast iron pot) with the peanut oil.
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5
Add the rice and 1.75 cups of water to the pot. Place the pot over medium-high heat and bring to a boil without the lid.
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6
Once boiling, turn the heat down to low. Cover the pot with a tight-fitting lid and simmer for 8-10 minutes, or until the water has been mostly absorbed and small 'steam chimneys' or holes appear on the surface of the rice.
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7
Quickly lift the lid and arrange the sliced sausages, pork belly, and ginger matchsticks in an even layer over the rice. Close the lid immediately to trap the steam.
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8
Continue to cook on low heat for another 12-15 minutes. The fat from the meats will drip down and season the rice.
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9
To achieve the crispy crust (Guo Ba), increase the heat to medium-low for the final 3-5 minutes. Rotate the pot slightly every minute to ensure the flame hits the sides of the pot bottom evenly. Listen for a distinct crackling sound.
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10
Turn off the heat. Keep the lid on and let the pot rest for 5-10 minutes. This carry-over cooking finishes the rice perfectly.
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11
While the rice rests, blanch the Gai Lan in boiling water for 2 minutes until vibrant green, then drain.
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12
Open the lid, drizzle the prepared sweet soy sauce over the hot meat and rice. It will sizzle beautifully.
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13
Arrange the blanched Gai Lan on top, garnish with plenty of chopped scallions, and serve immediately in the pot. Mix everything together at the table, scraping up the crispy rice from the bottom.
💡 Chef's Tips
Always soak your rice; it prevents the center of the grain from being hard while the outside is mushy. If you don't have a clay pot, use a seasoned cast-iron Dutch oven to achieve a similar crispy crust. Be careful with the heat during the 'crusting' phase; if you smell burning rather than toasty aromas, remove from heat immediately. Don't skip the ginger; it cuts through the richness of the cured meats beautifully. Use 'old' jasmine rice if possible, as it is less sticky and holds its shape better in a clay pot.
🍽️ Serving Suggestions
Serve with a side of hot chili oil or XO sauce for those who like extra heat. Pair with a light, clear soup like a winter melon or watercress soup to balance the richness. A pot of hot Pu-erh or Oolong tea is the traditional beverage of choice to aid digestion. Serve with a simple cucumber salad dressed in black vinegar to provide a refreshing acidic contrast.