Sunday, February 2, 2014

Savoury Rice with Cured Meat/Wax Meat (腊味饭)

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 (肉)are salted and cured in the cold dry wintry air and sun during  La-yue () 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

coriander leaves

  • 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.


  1. Droolworth! The la-rou you used look really delicious.

  2. i have not tried wax meat before, though this looks deliciously savoury.

  3. What an interesting recipe! Thanks Veronica, I'm so intrigued by this :D

  4. Happy New Year Veronica. My must have food for CNY. Bought the ingredients yet to cook it. Maybe this week. My hubby and I love my usual recipe but this time I'll try yours.

  5. These looks just like the ones I see in Hong Kong

  6. Hi Veronica, Gong Xi Fa Chai!! This lap cheong rice is my favourite and I can have it regularly without feeling bored!

  7. Hi Veronica, tried your version. I like the cured duck meat is tender and flavourful after steaming. Today my hubby is cooking it for his 'club' buddies.


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