
Steamed sand ginger chicken thighs with rice
Chicken thighs marinated with sand ginger and ginger, steamed for 15 minutes, with the juices spooned over rice.
- 30 min
- Serves 2
- Steam
- Easy
Why it suits you: Yang Deficiency means feeling the cold, with cold hands and feet, and the Start of Spring still brings cold winds. Sand ginger is pungent and warm, dispelling cold and opening the appetite, and chicken warms and replenishes qi. Steaming keeps it light.
Method
Prep 15 min · Cook 15 min- 1Marinate the chicken with the sand ginger, ginger, soy sauce, wine and cornflour for 15 minutes.
- 2Spread on a plate and steam over high heat for 15 minutes until cooked.
- 3Scatter with spring onion, drizzle with a little hot oil and spoon over rice with the juices.
Chef's tips
- Fresh sand ginger is sold at wet market vegetable stalls; if using ground, start with ½ tsp as it is pungent.
The TCM view
Sand ginger (kaempferia) is pungent and warm, warming the middle, dispelling cold and aiding digestion. Chicken is sweet and warm, warming the middle and replenishing qi; ginger and spring onion free yang. Warming without drying, it supports spring's rising yang.



