Steamed Chinese yam with osmanthus honey
Fluffy fresh Chinese yam, steamed and drizzled with osmanthus honey — lightly sweet, never cloying, just right for a damp afternoon.
- 25 min
- Serves 2
- Steam
- Easy
Why it suits you: A Balanced constitution simply follows the season. Rain Water is damp, so sweet, neutral Chinese yam strengthens digestion without heaviness, and a touch of fragrant osmanthus perks up a sluggish spleen — a light, satisfying afternoon portion.
Method
Prep 10 min · Cook 15 min- 1Wearing gloves, wash and peel the yam, cut it into 6 cm batons and lay them on a plate.
- 2Steam over boiling water on high heat for 15 minutes, until a chopstick slides in easily and the yam is fluffy.
- 3Meanwhile, mix the honey, osmanthus and warm water, and soak the goji berries in hot water for 2 minutes.
- 4Drizzle the osmanthus honey over the yam, scatter over the goji berries and eat warm.
Chef's tips
- Choose Henan iron-stick yam (鐵棍淮山) for a fluffy texture; crunchier Japanese yam needs only 10 minutes.
- Yam sap can make your hands itch — wear gloves, or steam the yam whole in its skin and peel it afterwards.
The TCM view
Chinese yam is sweet and neutral and supports the spleen, stomach, lungs and kidneys; honey is sweet and neutral and comforts the middle; osmanthus is pungent and warm, and its fragrance helps transform dampness; goji nourishes the liver and kidneys. Mostly sweet and neutral with a little aromatic warmth — tonifying without clogging, exactly the Rain Water aim.
