Keto Hainanese Chicken Rice
Indulge in the deliciously fragrant and guilt-free charm of Keto Hainanese Chicken Rice, a low-carb twist on the classic Southeast Asian dish. This recipe features tender poached whole chicken infused with aromatic ginger, garlic, and green onions, served atop fluffy cauliflower rice cooked in savory chicken broth. Light yet satisfying, it’s seasoned with sesame oil and paired with crisp cucumber slices, fresh cilantro garnish, and a flavorful soy sauce-based dipping sauce. Perfect for those following a keto diet, this gluten-free recipe delivers rich, authentic flavors with none of the usual carbs from traditional rice. Ready in just under 2 hours, this dish is a wholesome, high-protein delight that brings comfort food to a healthy new level.
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Recipe Information
Ingredients
- 1 3.5 to 4 pounds (1.6 to 1.8 kg) Whole chicken
- 3 inches, peeled and sliced Fresh ginger
- 6 Garlic cloves
- 4 stalks Green onions
- 2 tablespoons Salt
- 12 cups Water
- 4 cups Cauliflower rice
- 1 cup Chicken broth
- 2 tablespoons Sesame oil
- 2 tablespoons Soy sauce (keto-friendly)
- 1 large Cucumber
- 0.5 bunch Fresh cilantro
Instructions
Rinse the whole chicken under cold water and pat it dry with paper towels.
In a large pot, add the 12 cups of water, chicken, salt, 2 sliced green onion stalks, 3 garlic cloves, and ginger slices.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for about 60 minutes until the chicken is cooked through.
While the chicken is cooking, prepare the cauliflower rice. In a large pan over medium heat, add 1 tablespoon of sesame oil and the remaining 3 minced garlic cloves.
Stir in the cauliflower rice and cook for about 5 to 7 minutes, ensuring it's tender. Add the chicken broth, mix well, and allow it to evaporate until everything is combined and fluffy.
Once the chicken is cooked, remove it from the pot and place it on a cutting board. Allow it to cool slightly.
Strain the broth and discard solids. Reserve the broth for serving.
Rub the chicken skin with 1 tablespoon of sesame oil. Cut the chicken into serving pieces.
For the dipping sauce, mix 2 tablespoons of soy sauce and a dash of the reserved chicken broth.
Slice the cucumber into thin rounds and chop the cilantro for garnish.
To serve, place a portion of cauliflower rice on a plate, add chicken pieces on top, and arrange cucumber slices on the side.
Garnish with chopped cilantro and serve with the dipping sauce and extra broth on the side.
Nutrition Facts
Calories |
4610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.6 g | 335% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 1496 mg | 499% | |
| Sodium | 15912 mg | 692% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 20.1 g | ||
| Protein | 481.5 g | 963% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6852 mg | 146% | |
*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.
