Steamed Cured Meat Rice (腊味蒸饭) – A Simple Homemade Comfort Classic

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There are certain dishes that don’t need complicated ingredients to feel special. For me, Steamed Cured Meat Rice (腊味蒸饭) is one of them.

Just rice, a few slices of Chinese cured meats, and simple seasoning, yet once it starts steaming, the whole kitchen fills with that unmistakable fragrance. The sweet-savory aroma from the lap cheong slowly melts into the rice, creating a dish that feels nostalgic, comforting, and deeply satisfying.

This is my easier home-style version. No clay pot needed, no complicated steps, just simple steaming, and you’ll still get beautifully infused, flavorful rice.

What Is Cured Meat Rice?

Cured meat rice is a traditional Cantonese dish commonly enjoyed during cooler months and festive seasons. The preserved meats, usually lap cheong (Chinese sausage), cured pork belly, or liver sausage will release their oils while steaming, naturally seasoning the rice underneath.

Why I Love Making This Dish

It’s one of those meals that feels festive but is actually very easy to prepare. No heavy stir-frying. No complicated seasoning. Just patience while it steams, and you’re rewarded with deeply fragrant, flavorful rice.

Simple ingredients. Traditional taste. Pure comfort.

 

INGREDIENTS

300g rice

2–3 pieces lap cheong (Chinese sausage), sliced

100–150g cured pork belly (腊肉), sliced thin

100g baby Kai Lan / Bok Choi

Season

2 tbsp soy sauce

2 tbsp oyster sauce.

1 tsp sugar

50ml chicken stock or water

Some sesame oil.

Blanching vegetables

1 tsp cooking oil

1/8 tsp salt

1/4 tsp sugar




METHOD

1.Wash the rice until the water runs clear. Add water as per normal cooking measurement (slightly reduce a little since the cured meat will release oil).

2.Sliced the lap cheong and cured pork belly. Place the sliced lap cheong and cured pork belly evenly over the rice. Do not mix at this stage.

3. Steam over medium heat for about 25–30 minutes until the rice is fully cooked. As it steams, the oil from the cured meat will drip down and naturally flavor the rice.

4. Combined all the season ingredients into a small bowl.

5. Once the rice is cooked, drizzle the sauce over and gently fluff everything together.

6.To blanch vegetables. Bring a small pot of water, mix in the blanching ingredients, and bring it to boil. Carefully place the baby Kai Lan and Bok Choi in the pot of boiling water and use a soup ladle or a tong, help submerge the vegetables. Cook until the vegetables become crisp, tender and bright green, but not soft.  Set aside.

7. Top with blanched greens and serve immediately while hot.

 

 

 




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