Скачать или смотреть Lap Mei Fan | Fail proof method

Lap Mei Fan is basically claypot rice topped with waxed meat. In this video, Ah Pa mixed 5 different types of waxed meat and sausages into one, hence giving a more festive and complex flavour to the rice. One tips here to note is to cook rice and meat separately to make things easier. Also not forgetting give few pokes on the sausages/meats before steaming to allow the meat juice to release into the bowl, which we can pour it onto the rice later.

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**Purchase links for sauce and kitchenware:

Ah Pa’s Homemade Chicken Powder:
Shopee’s link: https://shope.ee/4zvWlhISJs

Ong KY Premium Fish Sauce
Shopee: https://shp.ee/yds8h5t

Light Soy Sauce (Orchid Brand)
Lazada: https://invol.co/cl7ec89
Shopee: https://shp.ee/q46327n

Dark Soy Sauce (Yuen Chun Brand)
Lazada: https://invol.co/clabt89
Shopee: https://shope.ee/5zm1zafIwK

Lee Kum Kee Vegetarian Oyster Sauce
Lazada: https://invol.co/cl7kfi3
Shopee: https://shp.ee/6kqunrq

Saracook Wok 24cm (Mai Fan stone, non-stick)
Lazada: https://invol.co/cl66127
Shopee: https://shp.ee/4bqstpv

SENZ SZ-RI230i 2 in 1 Smart Cooker
Lazada: https://invol.co/cl7khfg
Shopee: https://shp.ee/fn7etkf

**Cooking Ah Pa has affiliate partnerships and may earn commission on products purchased through affiliate links. These partnerships do not influence our editorial content.

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CNY Dish | Lap Mei Fan (Chinese Preserved (Waxed) Meat Clay Pot Rice)
Ingredients:
2 cups of pre-cooked rice (Good enough for 4 adults)
1 Chinese preserved goose liver sausage (steamed and thinly sliced diagonally)
1 Chinese preserved duck liver sausage (steamed and thinly sliced diagonally)
1 normal Chinese preserved sausage (steamed and thinly sliced diagonally)
½ Chinese preserved duck breast (steamed and cut into bite size)
½ Salted preserved duck breast (soaked and steamed and cut into bite size)
A few inches of ginger (cut into smaller cubes, mix with some water and blend it become ginger juices)
Some Siu Bak Choy (Vegetables)
1 bowl of chicken stock
1 small bowl of ginger water
Some chopped spring onion (to garnish)

Braised Sauce:
Some fried garlic oil
1 bowl of hot water
1 teaspoon of Cooking Ah Pa’s chicken powder

1 tablespoon of oyster sauce
2 tablespoons of light soy sauce
Few drops of Ong Ky premium fish sauce
Pinch of salt
Pinch of sugar
1 teaspoon of dark soy sauce
Few dashes of white pepper
Gingers juice
Steamed wax meats juice

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