Under the tap running water, slowly peel the skin to Remove casing of the the Chinese sausage (lap cheong)
Quick blanch waxed meat
Bring a pot of water to a boil then quick blanch all meat for 1 minute then drain
Steam all the meat for a minimum 20 minutes then add in the light soy sauce and continue to steam for another 10 minutes
Wash rice grain till water are clear about 3 times then add water then bring it to a boil first in the rice cooker then starting to dry up (half way thru cooking) then add in all the meat continue cooking till its done
Removed meat then thinly slice all meat then add onto rice cooker with light soy sauce and and vegetable then bake for another 10 minute
Removed vegetable then Add sesame oil and mix well then bake for another 5 minute
Fluff up rice and serve
