Dairy-Free Hainanese Chicken
Savor the comforting flavors of **Dairy-Free Hainanese Chicken**, a wholesome and aromatic dish that delivers incredible depth without the use of dairy. This recipe showcases tender poached chicken, delicately infused with ginger and scallion, paired with perfectly cooked long-grain rice toasted in sesame oil for a rich, nutty aroma. The accompanying soy-lime dipping sauce adds a zesty and savory kick, while fresh cucumber slices provide a cooling contrast. With simple ingredients and a classic technique that ensures juicy, flavorful chicken, this dairy-free version of the traditional Hainanese Chicken is perfect for a family meal or special gathering. Ready in just over 90 minutes, this easy homemade recipe offers a well-balanced, gluten-free option that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 3 pounds whole chicken
- 2 tablespoons sea salt
- 2 inches fresh ginger, sliced
- 4 pieces scallions, cut into 2-inch pieces
- 2 cups long-grain rice
- 4 cups chicken broth
- 2 tablespoons sesame oil
- 1 piece sliced cucumber
- 1 cup soy sauce
- 2 tablespoons freshly squeezed lime juice
Instructions
Rinse the whole chicken under cold water, then rub it thoroughly with 1 tablespoon of sea salt. Rinse again, draining well, and pat it dry with paper towels.
In a large pot, place the chicken, half of the sliced ginger, and half of the scallions. Fill the pot with enough water to cover the chicken completely and add the remaining tablespoon of sea salt.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for about 45 minutes, skimming off any foam that surfaces, until the chicken is cooked through.
Remove the chicken carefully from the pot and transfer it to a bowl filled with ice water. Let it rest for 10 minutes to stop the cooking process and ensure tender meat.
While the chicken is cooling, rinse the rice under cold water until the water runs clear. Drain well.
In a separate pot, heat the sesame oil over medium heat. Add the remaining ginger and scallions, cooking for about 2 minutes until aromatic.
Add the rice, lightly toasting it for 3 minutes in the fragrant oil. Pour in the chicken broth and bring to a boil. Lower the heat to a simmer, cover the pot, and cook for about 20 minutes until the rice is tender and fluffy.
For the dipping sauce, combine the soy sauce with the freshly squeezed lime juice in a small bowl.
Remove the chicken from the ice bath and pat dry. Chop into serving pieces.
Serve the Hainanese chicken on a platter with sliced cucumber, accompanied by the fragrant rice and dipping sauce.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 24178 mg | 1051% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.0 g | ||
| Protein | 417.1 g | 834% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5544 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
