Description
A masterpiece of Hunan cuisine that delivers intense umami without the region's signature spice. Various 'La Wei' (cured, smoked, and dried meats like pork, chicken, and fish) are arranged in a bowl and steamed in chicken broth until tender.
Restaurants serving Steamed Cured Meats (La Wei He Zheng)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- La Rou(cured pork)
- La Ji(cured chicken)
- La Yu(cured fish)
- Chicken broth
- Ginger
- Dried chilies
- Cooking wine
Instructions
- [Authentic Recipe]
- Wash Hunan-specialty La Rou (cured pork), La Ji (cured chicken), and La Yu (cured fish) in warm water to remove surface salt.
- Slice them into bite-sized pieces.
- Arrange the
- meats beautifully at the bottom of a bowl.
- Top with dried red chilies and julienned ginger.
- Flood with premium chicken broth and add a dash of cooking wine and sugar.
- Steam on high for
- hour until the meats are tender and their umami melts into the broth.
- Invert onto a plate to serve.
Learn more Spice, substitutes, tips
Key spices
Intense amino acid umami of smoked and cured meats
Substitutes at Japanese supermarkets
Substitute with JP bacon and smoked chicken, steam in chicken broth
Pairing
White Rice / Warm Tea
Trivia
In Hunan farms, butchering pigs in winter and smoking them over the hearth to make preserved 'La Rou' is a tradition. This steamed dish pushes the deliciousness of these preserved meats to the absolute limit.
Eating tips & etiquette
Eat the tender steamed meats over piping hot rice along with the rich melted broth. The smoky aroma intensely stimulates the appetite, and the unique chewy umami of cured meats consumes infinite rice.
Allergen
Pork, Poultry, Seafood