In a pot of boiling water, blanch the lap mei to remove their oily surfaces. If your lap mei is tough, continue blanching it to make it softer. Usually, the liver sausages need the least blanching time, followed by lap cheong, then either lap ngap hoong or lap yuk and lastly lap ngap pei. How to know if it’s soft? By touch. Use your hand

After blanching, wash the lap mei under running cold water to further remove the oil from the surface and to stop the cooking.

Slice the sausages diagonally and the rest of the lap mei into bite-size pieces

Season all over the claypot with lard

Rinse rice 3 times and put the strained rice into the claypot and add 3 cups water (If you want very soft rice texture, add 3 1/2 cups of water) and slowly bring the rice water to a boil. To take care of your claypot, you should gradually heat it up, from low to high.

Once the water is boiling, switch off the heat, and arrange the sliced lap mei nicely on the half-cooked rice.

Cover the claypot and cook under low heat for about 20-25 minutes. During this period, do not open the lid at all. In the last 10-15 minutes, sniff around the claypot to detect ‘burnt’/charred caramelized rice smell. This smell will tell you that you have crispy rice crust at the bottom of the claypot and time to stop cooking.

Remove the claypot from heat without removing the lid still. Allow the lap mei fan rest for 10-15 minutes. The steam/heat inside the claypot will further cook or in Chinese, we called it ‘kuk’ the lap mei fan resulting in a moist outcome.

Finally, uncover and add soy sauce and spring onion. There are 2 ways to serve: One is to scoop out the rice with some lap mei and the crispy rice crust bits at the bottom of the claypot into bowls. Or two, give the lap mei fan a good mix and scoop into bowls. It doesn’t matter which way you choose, the most important thing is serve the lap mei fan while it’s hot!

Ingredients