Low Carb Hainan Chicken Rice
Experience the comforting flavors of Hainanese Chicken Rice in a guilt-free, low-carb twist with this irresistible recipe. 'Low Carb Hainan Chicken Rice' swaps traditional jasmine rice for cauliflower rice, offering a lighter yet equally satisfying option without sacrificing the iconic savory taste. Tender poached chicken takes center stage, infused with the aromatic blend of ginger, green onion, and garlic, while the cauliflower rice is stir-fried with reserved chicken broth for an extra boost of flavor. Drizzled with sesame oil, soy sauce, and served alongside crisp cucumber slices and fresh cilantro, this dish is a perfect balance of nutrition and indulgence. Ready in just over an hour, it’s ideal for keto and low-carb enthusiasts seeking a healthier take on this classic Asian comfort food.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 2 inches Ginger
- 6 stalks Green onions
- 6 Garlic cloves
- 1 medium head Cauliflower
- 2 teaspoons Salt
- 1 tablespoon Sesame oil
- 3 tablespoons Soy sauce
- 3 tablespoons Asian chili sauce
- 1 Cucumber
- 0.5 cup Fresh cilantro
Instructions
Begin by cleaning the whole chicken thoroughly, removing any excess fat and impurities. Season the chicken with 1 teaspoon of salt inside and out.
Fill a large pot with enough water to cover the chicken, then add 1 inch of sliced ginger and 4 stalks of green onions. Bring the water to a boil over high heat.
Once boiling, carefully add the chicken into the pot. Reduce the heat to low and simmer gently, uncovered, for 35-40 minutes, or until the chicken is cooked through and the juices run clear.
While the chicken is cooking, prepare the cauliflower rice. Clean and trim the leaves from the cauliflower, then remove the core. Cut into florets and pulse in a food processor until it resembles rice grains. Set aside.
Once the chicken is done, remove it from the pot and allow it to cool. Reserve the broth for later use.
Peel and mince the remaining ginger and garlic cloves, then sauté in a pan with sesame oil until fragrant, about 2-3 minutes.
Add the cauliflower 'rice' to the pan and stir-fry with 1 cup of the reserved chicken broth. Cook for about 5-7 minutes, until tender. Season with salt to taste.
Carve the chicken into serving pieces, drizzling with a little soy sauce and sesame oil for flavor.
Slice the cucumber and arrange on a serving platter alongside the chicken. Garnish with fresh cilantro.
Serve the chicken and cauliflower rice with the Asian chili sauce on the side.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.0 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1783 mg | 38% | |
*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.
