Gluten-Free Hainan Chicken Rice
Discover the comforting flavors of Southeast Asia with this Gluten-Free Hainan Chicken Rice recipe, a wholesome twist on the beloved classic. Tender poached chicken, infused with aromatic ginger and green onions, is paired with fragrant jasmine rice cooked in savory homemade chicken broth for an effortlessly rich and satisfying dish. This recipe replaces traditional soy sauce with gluten-free soy sauce, making it perfect for those with dietary restrictions. A touch of sesame oil enhances the chicken's flavor, while fresh cucumber slices and vibrant cilantro complete the presentation. Simple yet flavorful, this dish is ideal for weeknight dinners or special occasions. Serve with extra gluten-free soy sauce or a dipping sauce of your choice for a customizable culinary experience that’s sure to impress.
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Recipe Information
Ingredients
- 1 about 3-4 pounds Whole chicken
- 2 tablespoons Gluten-free soy sauce
- 4 inches, sliced Fresh ginger
- 6 stalks Green onions
- 2 tablespoons Kosher salt
- 16 cups Water
- 2 cups Jasmine rice
- 2 tablespoons Chicken fat or vegetable oil
- 4 minced Garlic cloves
- 1 sliced Cucumber
- 1 bunch for garnish Fresh cilantro
- 2 tablespoons Sesame oil
Instructions
Clean the chicken thoroughly by removing any visible fat and giblets. Rub the chicken skin with 1 tablespoon of kosher salt to exfoliate, giving it a smoother texture, then rinse it off with water.
In a large pot, bring 16 cups of water to a boil. Add 2 tablespoons of salt. Once boiling, reduce to a simmer and submerge the chicken in the pot, breast side down.
Add half of the sliced ginger and 3 green onions to the pot. Simmer the chicken uncovered for about 40-45 minutes or until fully cooked with clear juices running from the bird.
Carefully remove the chicken and submerge it in an ice bath to stop the cooking process and tighten the skin. Allow to cool, then remove, and pat dry.
Reserve the broth in the pot by straining it to remove the solids. Set aside.
For the rice, rinse 2 cups of jasmine rice under cold water until clear, then drain.
In a large saucepan or rice cooker, heat 2 tablespoons of chicken fat or vegetable oil over medium heat. Add minced garlic and the remaining ginger slices and sauté until fragrant.
Add the drained rice to the pot and stir to coat each grain with oil.
Pour 4 cups of the reserved chicken broth into the rice. If using a saucepan, bring to a boil, cover, and simmer on low heat for 15 minutes, or let the rice cooker do its job.
Rest the rice after cooking for another 10 minutes, still covered.
Mix 2 tablespoons of gluten-free soy sauce with sesame oil and brush the mixture over the cooled chicken. Chop the chicken into serving pieces.
Serve the chicken over the cooked rice. Garnish with sliced cucumber and cilantro. Pair with extra gluten-free soy sauce or your favorite gluten-free dipping sauce.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 5657 mg | 246% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1284 mg | 27% | |
*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.
