Fox nut, carrot & lean pork rice-cooker claypot rice
A gentle one-pot rice-cooker lunch with simple, low-allergen ingredients and mild seasoning — cook it the night before and take it to work.
- 1 hr 25 min
- Serves 2
- Simmer
- Easy
Why it suits you: A Sensitive constitution reacts easily — a runny nose, itchy skin — and Rain Water's mould and dust mites make flare-ups more likely. This rice uses only low-allergen fox nuts, carrot, cabbage and lean pork, with a little astragalus to firm your defences and mild seasoning.
Method
Prep 15 min · Cook 70 min- 1Soak the fox nuts and brown rice the night before (at least 4 hours). Rinse the astragalus.
- 2Dice the pork and mix with the salt, ginger, cornflour and 1 tbsp water; leave for 10 minutes. Dice the carrot and slice the cabbage thinly.
- 3Put both rices and the fox nuts in the rice cooker, add water to the brown-rice line, add the astragalus, scatter the carrot and pork on top and cook on the brown-rice setting.
- 4As soon as it finishes, spread the cabbage on top, cover and leave for 10 minutes until soft. Remove the astragalus, taste, stir and serve.
Cautions
- Leave out the astragalus during a cold or fever.
Chef's tips
- Cook it the night before, cool and refrigerate within an hour, then microwave until piping hot at lunch.
The TCM view
Fox nuts are sweet, astringent and neutral, supporting the spleen and clearing damp; astragalus is sweet and slightly warm, building qi and firming the body's defences; carrot, cabbage, brown rice and lean pork are all gentle and neutral and support digestion. Nothing spicy or stimulating — it strengthens without provoking reactions.
