RICE - Waxed Meat Glutinous Rice 腊肉糯米饭

By Aemelia

Ingredients

• 350 gm Glutinous Rice
• 5 Chinese mushrooms
• 5 shallots
• 3 Tbsp dried shrimp
• Half a waxed duck breast (lap ngap hoong)
• 1 chinese sausage (lap cheong)
• 3 inches waxed pork belly (lap yoke)
• 2 Tbsp light soy sauce
• 3/4 tsp sugar
• 3/4 tsp salt and some pepper
• Dark caramel sauce, as needed.

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

Preparation
1. Soak glutinous rice for at least an hour (I soaked it overnight). Soak chinese mushrooms.
2. Drain the rice and let it drip dry in a colander and proceed to step 3
3. Boil a saucepan of water.
4. Meanwhile soak dried shrimps. Rinse Chinese sausage.
5. When water has boiled, put in waxed duck and let it ‘bathe’ it in for 30 seconds, making sure every part is being boiled. Pour away the water and let it air dry.
6. Peel shallots and finely slice them.
7. Squeeze mushrooms dry and finely dice them, about 5mm cubes.
8. Thinly slice waxed meat.
9. Peel skin off sausage and cut into 4 long quarters. Slice each quarter into 2-3mm thick, forming smallish pieces.
10. When waxed duck has cooled down, cut it into small cubes, about the same size as the sausages and mushrooms.
11. Drain dried shrimp and coarsely chop them.

Cooking
12. Put all waxed meat together into wok and with medium heat, dry fry them until they start to caramelize, smell wonderfully good, and ooze oil (there might be some smoke). Turn off the heat, push them to the side and let the oil drip down. Scoop up the waxed meat, drain them on paper towels.
13. Wipe wok dry with paper towel to remove the oil from the waxed meat.
14. Put in 3 tbsp of cooking oil* and then sauté shallots until golden. Drain and dish up,
15. With the same oil, on high heat, sauté dried shrimp until fragrant, almost golden,and then put in mushrooms and sauté for about 10 seconds. Put in rice and toss everything until well incorporated.
16. Put in seasonings and toss for another minute or 2. (Taste it, it should be slightly undersalted) Put in waxed meat. And toss it for another 30 seconds or so. Turn off the heat and put in half the shallots and give it a good toss to incorporate.
17. Transfer everything in the wok to a microwave safe vessel. Pour in boiling water, sufficient to cover the rice.(same level with rice).
18. Zap on high for 10 minutes. Leave it to sit for 10 minutes.**
19. Fluff rice with chopstick and zap again for another 4 minutes. Put in balance of fried shallots and gently toss the rice with chopsticks
20. Serve with some green onions.

*You can choose to use the waxed meat oil instead of removing them at step #13
**Rice can be steamed instead of microwaved. If you have a rice cooker with steaming function, you can use that too.