Keto Hainan Chicken Rice
Indulge in a low-carb twist on a Southeast Asian classic with this Keto Hainan Chicken Rice recipe! This dish swaps out traditional rice for flavorful cauliflower rice, keeping it keto-friendly without losing the dish's signature soul. Tender poached whole chicken is infused with aromatic ginger and green onions, then served alongside a fragrant, soy-seasoned cauliflower "rice." A refreshing cucumber garnish and a zesty soy dipping sauce with garlic and fresh herbs complete this wholesome meal. Perfect for those seeking a light, nourishing, and keto-adapted version of a beloved comfort food, this recipe will impress at any dinner table. Plus, with its rich chicken broth and customizable serving options, it’s both comforting and versatile!
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Recipe Information
Ingredients
- 1 about 3-4 pounds Whole chicken
- 2 2-inch pieces Ginger
- 4 stalks Green onions
- 2 tablespoons Salt
- 1 large head Cauliflower
- 2 tablespoons Sesame oil
- 2 tablespoons Soy sauce
- 1 cup Fresh basil leaves
- 5 cloves Garlic
- 4 cups Chicken broth
- 1 medium, sliced Cucumber
Instructions
Rinse the whole chicken thoroughly under cold running water. Pat it dry with paper towels.
In a large stockpot, bring 8 cups of water to a boil. Add 1 tablespoon of salt, 1 piece of ginger, and 2 green onions (trimmed and tied in a knot).
Once the water is boiling, gently lower the chicken into the pot, ensuring it is fully submerged. Reduce the heat to low and let it simmer for about 45 minutes, skimming off any foam that appears.
Remove the chicken from the pot and immerse it immediately in an ice bath to stop the cooking. Keep the broth warm for later use.
Once the chicken is cooled, rub sesame oil over its surface. Cut into serving pieces and set aside.
Chop the cauliflower into florets and pulse in a food processor until it resembles rice grains.
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the remaining ginger (finely minced) and 3 cloves of garlic (minced), sauté until aromatic.
Add the cauliflower rice to the pan and continue to sauté for 5-7 minutes. Pour in 1 cup of the chicken broth and soy sauce, cooking until the liquid is absorbed and the cauliflower is tender.
For the dipping sauce, finely chop the remaining garlic and green onions, and mix with soy sauce to taste.
Serve the chicken pieces over a bed of cauliflower rice, garnished with cucumber slices.
Serve with extra broth in bowls and the dipping sauce on the side.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.0 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2096 mg | 45% | |
*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.
