Rice-cooker chicken, Chinese yam and pea rice
Chinese yam, peas and chicken cooked together in the rice cooker — mild and easy to digest. Cook at night, take to work.
- 1 hr
- Serves 2
- Boil
- Easy
Why it suits you: Sensitive types react easily, and Qingming brings pollen and damp 'returning south' weather that set off hay fever and eczema. Yam, chicken and a little astragalus strengthen digestion and defensive qi, with mild seasoning and no soy sauce to keep allergens low.
Method
Prep 15 min · Cook 45 min- 1Simmer the astragalus in 300 ml water for 10 minutes, strain and measure out 180 ml of the liquid.
- 2Dice the chicken and marinate with the salt, oil and ginger for 10 minutes. Wearing gloves, peel and dice the yam.
- 3Rinse the rice and put it in the rice cooker with the astragalus liquid. Top with the yam, chicken and red dates and press 'cook'.
- 4When it clicks off, add the peas and leave covered for 10 minutes. Stir, divide into lunchboxes, cool and refrigerate.
- 5Before reheating, sprinkle with a little water, cover and microwave on high for 2–3 minutes until piping hot.
Cautions
- Leave out the astragalus during a cold or fever — just cook the rice in plain water.
Chef's tips
- Fresh yam sap can make your hands itch, so wear gloves. Frozen peas are the easiest option.
The TCM view
Chinese yam is sweet and neutral and supports the spleen, lungs and kidneys; chicken is sweet and warm and builds qi; peas are sweet and neutral and settle the middle; astragalus is sweet and slightly warm and firms the body's defences; red dates are sweet and warm and harmonise digestion. Mild and gently warming, it builds resilience as the season turns.
