Steamed pork patty with daikon & water chestnut on rice
Minced pork steamed with shredded daikon, water chestnut and tangerine peel — fragrant, crunchy and light, and good in a lunchbox.
- 30 min
- Serves 2
- Steam
- Easy
Why it suits you: Qi Stagnation brings a tight chest and a poor appetite. Daikon moves qi and eases the chest, tangerine peel wakes the appetite, and water chestnut adds sweet crunch — a fragrant Frost's Descent pork patty that is simple with rice and easy on the stomach.
Method
Prep 15 min · Cook 15 min- 1Toss the grated daikon with a pinch of salt for 5 minutes, then squeeze out the water. Soak and finely shred the tangerine peel.
- 2Mix the pork with the soy sauce, cornflour and water, stirring in one direction until sticky, then fold in the daikon, water chestnut and half the peel.
- 3Spread the mixture flat on a plate, thinner in the middle, and top with the rest of the peel. Steam over high heat for 12–15 minutes until cooked through.
- 4Scatter over the spring onion and spoon the juices over the rice. For a lunchbox, steam it the night before and add a splash of water before reheating.
Chef's tips
- Squeeze the daikon really dry or the patty falls apart; crushed water chestnut stays crunchier than diced.
The TCM view
Daikon is pungent, sweet and cool, moving qi downward and aiding digestion; tangerine peel is pungent, bitter and warm, moving qi and strengthening the spleen while offsetting the daikon's coolness; water chestnut is sweet and cold, clearing heat and generating fluids; pork is sweet, salty and neutral and moistens. Fragrant, never heavy.
