Contrary to its name, there is no wax in the wax meat. In China, salted cured meat is called la-wei (腊味) and the word la (腊) could be mistaken for wax in Chinese. All la-rou (腊肉)are salted and cured in the cold dry wintry air and sun during La-yue (腊月) which is the 12th month of the lunar calendar - hence the name la-rou (腊 肉). So la-rou has been lost in translation as wax meat.
This is a popular dish during Chinese New Year. And also my once-a-year indulgence.
1 cured/wax duck drumstick
1 strip cured/wax meat
2 Chinese sausages
2 tbsp Chinese cooking wine
a few slices of ginger
finely shredded ginger
4 cloves of garlic, minced
2 cups rice, cooked in the rice cooker
3 tbsp light soy sauce (or to taste)
1 tbsp Chinese cooking wine
1 tsp sesame oil
1/2 tsp sugar
dash of pepper
- Blanch wax duck, wax meat and sausages with boiling water to get rid of excess oil and smell. Place all the cured meat into a heatproof dish, top with ginger slices and drizzle 2 tbsp cooking wine over them. Steam for about 15 - 20 minutes.
- Meanwhile, saute the ginger and garlic until crispy and aromatic. Set aside.
- In a small saucepan, bring the seasonings to the boil. Set aside.
- Cut the sausages and cured meat into slices. De-bone the cured duck and cut into pieces.
- Put everything, including the juice from the cured meats and seasonings into the rice and stir well to combine.
- Garnish rice with coriander leaves before serving.