Braised chicken with potato and carrot on rice
Chicken thigh slowly braised with potato and carrot, seasoned only with salt and ginger — no soy sauce. Simple, gentle and suited to a Sensitive constitution.
- 35 min
- Serves 2
- Braise
- Easy
Why it suits you: Sensitive types are prone to hay fever and itchy skin, and Grain Rain's humidity and mould make flare-ups more likely. This dish has no seafood, egg or soy sauce; chicken, potato and carrot are gentle, low-allergen foods that strengthen the spleen, build qi and firm the body's defences.
Method
Prep 10 min · Cook 25 min- 1Mix the chicken with a little of the salt and the cornflour and marinate for 10 minutes.
- 2Heat the oil in a wok, fry the ginger until fragrant, then brown the chicken skin side down until golden. Add the potato and carrot and toss.
- 3Add 300 ml water and bring to the boil, then cover and braise over low heat for 15 minutes until the potato is tender.
- 4Season with the remaining salt and the sugar, uncover and reduce until the sauce is thick, scatter with spring onion and serve with rice.
Chef's tips
- Thigh stays more tender than breast. Cut the potatoes into large pieces so they don't fall apart.
The TCM view
Chicken is sweet and warm, warming the middle and building qi. Potato is sweet and neutral, strengthening the spleen and stomach. Carrot is sweet and neutral and aids digestion; ginger is pungent and slightly warm and warms the stomach. Simple and gentle, it builds the spleen and qi to steady defensive qi and cut down damp-season allergies.
