Air-fried chicken thigh with asparagus, sweet corn & brown rice
Crisp-skinned air-fried chicken with sweet corn and asparagus, seasoned simply with salt and ginger — no egg, dairy, wheat or soy; ready in 30 minutes.
- 33 min
- Serves 2
- Air-fry
- Easy
Why it suits you: A sensitive, allergic constitution flares easily with a runny nose and itchy skin, and Spring Equinox brings damp, fog and pollen. Chicken, sweet corn and brown rice gently support the spleen, the seasoning stays simple and the common allergens are left out. Ready at home in 30 minutes.
Method
Prep 15 min · Cook 18 min- 1Pat the chicken dry, lightly score the skin and rub with salt and the ginger; leave for 10 minutes.
- 2Cut each corn cob into 4 pieces and trim the woody ends of the asparagus. Toss both with the oil and a pinch of salt.
- 3Put the chicken skin side up in the air fryer with the corn beside it and air-fry at 180°C for 12 minutes.
- 4Add the asparagus and air-fry for 5–6 minutes more, until the skin is golden and the juices run clear when you pierce the thickest part.
- 5Slice the chicken and serve hot with the corn, asparagus and brown rice.
Chef's tips
- No air fryer? Roast in the oven at 200°C for 20–25 minutes. Boneless thigh stays juicier than breast.
The TCM view
Chicken is sweet and warm and builds qi; sweet corn is sweet and neutral, settles the stomach and gently drains damp; asparagus is sweet and cool and eases thirst, balancing the chicken's warmth; brown rice is sweet and neutral and supports digestion. Neutral overall — building the spleen and qi without heat, suited to a sensitive constitution.
