Sweet potato & millet rice with lean pork (rice cooker)
Sweet potato, millet and lean pork in one rice-cooker pot — mild and low-allergen, and easy to cook the night before as a lunchbox.
- 1 hr
- Serves 2
- Boil
- Easy
Why it suits you: A Sensitive constitution often flares with hay fever or itchy skin as the Equinox air turns dry. Sweet potato, millet, lean pork and cabbage are gentle, low-allergen foods; skipping soy sauce and keeping the seasoning simple supports digestion and defensive qi.
Method
Prep 15 min · Cook 45 min- 1Rinse the rice and millet and put them in the rice cooker with about 260 ml water. Dice the sweet potato and carrot, scatter on top and press Cook.
- 2Dice the pork and marinate with salt, cornflour, ginger and a little oil for 10 minutes — no soy sauce, to avoid soy and wheat.
- 3Shred the cabbage finely. When the water is absorbed and steam holes show on the surface (about 15 minutes), lay the pork and cabbage on top and close the lid.
- 4When the cooker clicks off, leave it closed for 10 more minutes until the pork is cooked through and the cabbage is soft, then stir in a little salt and oil.
Chef's tips
- Lunchbox: cook it the night before, cool and refrigerate; sprinkle with a little water and microwave for 2–3 minutes.
- Use corn or canola oil rather than peanut oil; sweet potato is starchy too, so a smaller portion of rice is plenty.
The TCM view
Sweet potato is sweet and neutral and supports the middle; millet is sweet and cool and settles the stomach; lean pork is sweet, salty and neutral and moistens; carrot is sweet and neutral and aids digestion; Napa cabbage is sweet and neutral and gently moistening. Mild and neutral throughout, it builds the spleen to steady defensive qi — right for a sensitive body.
