Minor Heat · Dinner · Sensitive (Allergic)
Sweet corn and diced chicken over rice
Fresh corn blitzed into a natural creamy sauce with diced chicken and carrot over brown rice — no egg, dairy or soy, just gentle sweetness.
- 30 min
- Serves 3
- Simmer
- Easy
NeutralStrengthens digestionBuilds defensive qi
Why it suits you: Sensitive constitutions need gentle, low-allergen food, so there is no egg, dairy, soy sauce or seafood here. Corn supports digestion and drains damp, chicken builds qi and defensive strength, and brown rice settles the stomach — soothing in humid Minor Heat.
Method
Prep 15 min · Cook 15 min- 1Cut the kernels off the corn. Blend half of them with 300 ml water into a smooth purée, and finely dice the carrot.
- 2Mix the chicken with a pinch of salt, the cornflour and a few drops of oil, and marinate for 10 minutes.
- 3Heat a little oil in a wok, fry the ginger until fragrant, add the chicken and stir-fry until white, then add the carrot, peas and remaining kernels and toss.
- 4Pour in the corn purée, bring to the boil over medium heat, then simmer gently for 5–6 minutes until the chicken is cooked through and the sauce thickens. Season with salt.
- 5Spoon over hot brown rice and eat straight away.
Chef's tips
- Tinned creamed corn usually has added sugar and sometimes milk; blending fresh corn yourself is sweeter and safer.
The TCM view
Sweet corn is sweet and neutral, supports digestion and drains damp; chicken is sweet and warm and builds qi, including defensive qi; carrot and green peas are sweet and neutral and support the spleen; brown rice settles the stomach. Sweet, neutral and easy to digest, it strengthens digestion without creating damp-heat.
