Steamed rice rolls with chicken and sweetcorn
Home-made cheung fun using only rice flour and cornflour, rolled around shredded chicken and sweetcorn — free from gluten and seafood, and gentle on sensitive constitutions.
- 30 min
- Serves 2
- Steam
- Medium
Why it suits you: Damp Grain Buds weather can set off hay fever and itchy skin in a Special (allergic) constitution. These rice rolls use only rice flour and cornflour, with no gluten, egg or seafood; chicken and sweetcorn gently boost qi, and the short ingredient list keeps the allergy risk low.
Method
Prep 15 min · Cook 15 min- 1Simmer the chicken breast for 10 minutes, turn off the heat and leave covered for 10 minutes, then shred (you can do this the night before).
- 2Whisk the rice flour, cornflour, water and oil into a smooth batter and rest for 10 minutes.
- 3Oil a flat steaming tray, pour in a thin layer of batter and scatter with chicken and sweetcorn. Steam on high for 2–3 minutes until large bubbles form.
- 4Roll up with a scraper and repeat with the rest. Mix the soy sauce, sugar and 1 tbsp hot water and drizzle over, then scatter with spring onion.
Cautions
- Shop-bought cheung fun mix usually contains wheat starch, so make your own batter as here if you're sensitive to gluten; soy sauce contains wheat too, so use gluten-free tamari if needed.
Chef's tips
- No cheung fun tray? A flat plate or stainless-steel tray works. Stir the batter before each pour, as the rice flour settles.
The TCM view
Chicken is sweet and warm, warming the middle and boosting qi. Sweetcorn is sweet and neutral, strengthening the spleen, draining damp and whetting the appetite. Rice is sweet and neutral, nourishing the middle and settling the stomach. Gentle and balanced, boosting qi without heating — suited to the Special constitution.
