Monday, January 17, 2011


Waxed duck, waxed pork sausage, waxed liver sausages and waxed pork belly- these are delicacies that are prevalent at mealtimes during the Chinese New Year celebration.
A must-have for the New Year celebration.

Most waxed meat makes their appearance during and or after the Winter Solistice Festival. It heralds that the Chinese New Year is coming.
It must be a comfort food to many Chinese - a pot of piping hot rice flavoured with the waxed meat -usually cooked in clay pots to keep it warm in the winter.

It is easy to cook and a one pot meal.

So I have got a waxed duck, a pair of waxed pork sausage and a pair of liver sausage.


1. Scald/blanch the waxed duck with boiling water - to remove the oily smell and the saltiness

2. Remove the casing from the sausages and blanch them with boiling water too

3. Here I am using brown rice - I like the chewiness and nutty flavour of the rice. So boil the rice till almost all the water has been absorbed and the rice is cooked.

4. Place the meat/sausage on top of the rice and let to cook/steam.

Just before serving remove meat from pot and cut up into slices and put back on top of rice. Add seasoning- a mixture of oyster sauce, dark soya sauce, sesame oil and pepper. Top with with fried garlic and ginger crisp.

I could normally served this with a side dish of greem vegetables stir fry with garlic. Makes a complete meal.

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