Lap Mei Fan

My first attempt and I think it worked out pretty well! There was a nice crispy crust on the bottom of the clay pot.

 

This is what I did:

I slowly heated some slices of Chinese sausage (pork and the pork with liver kind) in about 2t of sesame oil until just warm. Took the sausage out of the pan, then added a chopped clove of garlic and soon after that rinsed rice (for two) and sautee for a bit. I guess like you do with risotto. Transferred the rice to a clay pot and add enough chicken stock (1,5 times the rice). Put the sausage and airdried duckleg (that I rinsed with boiling water) on top. Put the lid on, put on the stove on medium high heat and waited for the water to boil. Then turned down the heat and after 15 minutes, then use a metal plate thingie to diffuse the heat. Waited another 15 minutes in which there is supposed to form nice crust.

 

Sprinkled with spring onion and sauce of

1T oystersauce

1T dark soy sauce

2t sesame oil

1t fish sauce

 

Not bad at all. Rustic, wintery, dark, earthy.

Served with water spinach, stirfried on high heat, then added some chopped garlic and a little paste/sauce made of white fermented tofu with a little bit of shaoxing ricewine and chickenstock. Too bad I didn't make a photo because it was really tasty and what better way to remember a recipe than uploading a photo to flickr. :-)

 

Klik hier om meer te lezen over: Chinese worstjes, gedroogd spek of eend.

Done