The hearty, saucy, and savoury combo of chewy Heavenly Brown Rice layered with an assortment of steamed waxed meat not only makes this the perfect festive dish but, best of all, using the rice cooker also makes it one of the easier and healthier traditional CNY recipes to cook up!
| Servings | 2-3 |
|---|---|
| Cooking Time | 25 Minutes |
| Skill Level | Easy |
Ingredients
- 2 rice cups Heavenly Brown Rice
- 3 rice cups Water
- 1 Waxed Duck Leg
- 150g Waxed Pork Belly
- 1 Chinese Sausage
- 1 Chinese Duck Liver Sausage
- Boy Choy, blanched
Seasoning
- 1/2 tbsp Dark Soy Sauce
- 1/2 tbsp Soy Sauce
- 1/2 tbsp Oyster Sauce
- 1 tbsp Shaoxing Wine
- 1/4 tsp Sesame Oil
- 2 tsp Sugar
- 1/4 tsp Salt
- Oil from steamed waxed meat
Instructions
- Cook 2 rice cups Heavenly Brown Rice as per packaging instructions.
- Blanch the Waxed Pork Belly, Waxed Duck Leg, Chinese Sausage and Chinese Duck Liver Sausage for 5 mins. Then steam them for 20 mins. Reserve the oil from the steamed waxed meat
- Slice the waxed meat.
- Mix the seasoning ingredients.
- Pour the oil from steamed waxed meat and seasoning onto cooked Brown Rice. Mix well.
- Transfer to a claypot or serving bowl and top with Waxed Meat and Boy Choy.