Tomorrow is Chap Goh Mei, the last day of Lunar New Year. Guess the most important thing I have to do is to prepare this dish. Every year, my CNY is not complete without this yummylicious rice and meat dish which my family loves. Year in year out, I followed either one of my recipes Steamed Waxed Meat Rice in Casserole and Steamed Rice with Waxed Meat. Both are my favourites and of course there are many more versions waiting for me to try.
This year, Veronica's posting at Minty's Kitchen on this dish, Savoury Rice with Cured/Waxed Meat with tempting photos caught my attention. Like her, this is my once a year indulgence.
I'm not good at differentiating cured, salted or waxed meat but I only know what to buy [choose those that I like]. Remember to choose better quality waxed meat [I was told these come from Hong Kong not China, how true I can't tell]. Below is the photo of the ones I bought this year.
Usually, I just blanched the waxed meat but this time I followed Veronica's way of steaming the blanched meat before slicing. This way the waxed meat are more tender and tastier with the wine and ginger. However, instead of just mixing the steamed meat with rice, I place them over the cooked rice in individual serving platter, then steamed it again just before serving. My hubby loves his food steaming hot, otherwise I can skip this step.
Anyway, this rice dish tops the list of my CNY favourites. My hubby requested that I get more waxed meat this time, he wants to prepare it for his 'club' buddies, too.
Ingredients
[serves 3-4]
1 cured/waxed duck drumstick
2 pieces waxed duck breast meat
1 piece liver sausage
2 Chinese sausages [local lap cheong]
finely shredded ginger - garnishing
finely shredded spring onions - garnishing
a few slices of ginger
2 tbsp Chinese cooking wine [I used Shaoxing wine]
4 cloves garlic - minced and fry until crispy [I omit]
2 cups rice - cooked in the rice cooker
Seasoning - boil together
3 tbsp light soy sauce
1 tbsp Chinese cooking wine [I used Shaoxing wine]
1 tsp sesame seed oil
1 tsp sugar
dash of pepper
Ingredients
[serves 3-4]
1 cured/waxed duck drumstick
2 pieces waxed duck breast meat
1 piece liver sausage
2 Chinese sausages [local lap cheong]
finely shredded ginger - garnishing
finely shredded spring onions - garnishing
a few slices of ginger
2 tbsp Chinese cooking wine [I used Shaoxing wine]
4 cloves garlic - minced and fry until crispy [I omit]
2 cups rice - cooked in the rice cooker
Seasoning - boil together
3 tbsp light soy sauce
1 tbsp Chinese cooking wine [I used Shaoxing wine]
1 tsp sesame seed oil
1 tsp sugar
dash of pepper
- Blanch waxed duck meats with boiling water for 5-10 minutes [to get rid of excess oil and smell]. Place the blanched meat and sausages in a dish, top with some ginger slices and drizzle in the wine. Steam for 15-20 minutes.
- In a saucepan, bring seasonings to boil. Set aside.
- Cut the waxed meat and sausages into slices. Debone the cured duck drumstick, sliced.
- Fluff up rice and scoop into individual serving platter or in the rice cooker. Place sliced waxed meat/juice from cured meats/seasoning on top of the rice [individual platter] or in the rice cooker [stir to combine].
- Garnish with spring onions and ginger before serving.
Notes: I steamed the bowls of rice for 10 minutes before serving with garnishing
Notes: Visit this site for it's Nutritional Facts [here]
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