Hou Sik Sar Poh Fan
What I need
Lap cheongs
Liver cheongs
Waxed duck
Cured pork belly
Mushrooms in thick slices
White rice
Scallions
For the sauce:
1/2 - 1 tbsp Light soya sauce
1 tbsp Dark soya sauce
1/2 tbsp Fish sauce
1/2 tbsp Tsao Tsing Wine
1 tsp Sesame oil
1/8 tsp Sugar
Dash (of) Pepper
What to do
Soak the rice for 30 minutes - 1 hour. (Rule of thumb: 1 cup rice to 200ml water)
Start boiling the rice over medium fire.
When the rice starts boiling, place in all the meat without stirring and let it simmer over a small fire for 10 minutes.
In the meantime, mix the sauces together and pour evenly all over the rice when the 10 minutes are up.
Let it continue to simmer for 3 minutes before turning off the fire. Let the rice sit for 15 - 20 minutes.
Take the meat out and sliced them up. Return them to the pot and garnish with scallions. Stir them together and add more soya sauce if you wish.
Feed your greed! Bon appétit!