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Lap Mei Fan (Chinese Sticky Rice)

October 28, 2019

Lap Mei Fan is a traditional “sticky rice” made with chinese waxed sausage (also called “Lap Cheong”). The sausage is extremely flavorful and sweet and can be used in sparing portions to add flavor to many dishes. In this case, I usually like to pair it with an earthy mushroom and marinated chicken to provide a variety of textures.

This is the ultimate “one-pot” meal, as you can even steam bok choy or spinach on top at the end to cook all your ingredients together for a complete meal.

For sticky rice I like to use “glutinous rice” which you can find in most asian supermarkets, but if you can’t find it, a jasmine rice will also work.

  • 8 servings
  • 10 mins
  • 60 mins
  • 70 mins

    • Ingredients

    • 1 pound chicken, boneless, skinless
    • 3 links Lap Cheong (Chinese Waxed Sausage), sliced on the bias
    • 4 ounces shitake mushrooms, sliced
    • 2 teaspoons soy sauce
    • 2 teaspoons sesame oil
    • 2 teaspoons mirin
    • 1/2 teaspoon corn starch
    • 2 cups glutinous rice
    • 2 cups chicken stock
    • 8 ounces bok choy

    Equipment

    • Wok

    Instructions

    1. Slice the chicken into small strips. Marinate it in soy sauce, sesame oil, mirin, and corn starch and set aside while you prepare the other ingredients.
    2. Slice the lap cheong on the bias into thin slices.
    3. Slice the bok choy into quarters and soak in water to dislodge any excess dirt.
    4. Rinse the glutinous rice in a colander and drain.
    5. Preheat a wok on medium heat. Add the marinated chicken and all of the marinade. Stir for three minutes on medium heat.
    6. Add the sausage and mushrooms and stir for another 3 minutes until the chicken exterior is no longer visibly pink and the sausage is slightly translucent.
    7. Add the glutinous rice and stir to mix well to toast the rice grains slightly, for about 2 minutes.
    8. Add the broth and two cups of water and bring to a boil. Lower the heat to a simmer and cover.
    9. Cook for 45 minutes, stirring every 15 minutes to prevent the rice from burning or sticking to the bottom. You can leave the rice undisturbed for the last 15 minutes of cooking so it gets a nice crust on the bottom.
    10. After 45 minutes, the rice should begin to be solid on top. Add the sliced bok choy in layers and re-cover, allowing the bok choy to steam with the remaining moisture of the rice for an additional 10 minutes, or until the thickest part of the bok choy can be easily pierced with a fork.
    11. To serve, remove the steamed bok choy and set on the side of each plate. Pack the sticky rice into a small bowl and turn upside down on the plate to serve.

      Written by Will Chiong who lives and works in New York building useful things.