Tuesday, March 13, 2018

Chinese Preserved Meat Rice 腊味饭

I think this is the only rice dish I prepare once a year! As you know the pricing of Chinese cured duck 腊鸭 and Chinese cured meat 腊肉 are rather steep and they are also very high in calories! Therefore once a while indulgence is more than enough hehehe.....

  • 100gm preserved pork belly
  • 100gm preserved duck
  • 2 Chinese sausages
  • 5cm ginger, julienned
  • 1 tbsp minced garlic
  • 400gm long grain rice
  • 350ml water
Sauce (mix well)
  • 1.5 tbsp oyster sauce
  • 1 tbsp sugar
  • 1.5 tbsp light soy sauce
  • 1 tbsp water
  • 1/4 tsp salt
  • dash of pepper

  1. Soak preserved duck in a pot of water for at least 1 hour to remove excess salt. Bring a pot of water to boil. Add in preserved duck and pork belly simmer for one minute. Drain away water. 
  2. Wash rice and drain well. Set aside.
  3. Heat 2 tbsp oil in wok. Add shredded ginger and fry till lightly brown. Add in garlic and fry till fragrant and brown. Add in rice and fry for one minute. Transfer the mixture into rice cooker. Add water and cook according to rice cooker instruction.
  4. Half way through the cooking process, add in Chinese sausages, preserved pork belly and  duck. Continue to cook till meat are softened.
  5. Remove all the preserved meat from rice cooker. Drizzle in sauce and continue to keep the rice warm till served. Slice all the steamed preserved meat thinly and serve with rice. 

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