Low Carb Hainanese Chicken
Delight in the vibrant flavors of this Low Carb Hainanese Chicken recipe, a healthy twist on the classic Southeast Asian dish. Tender, poached whole chicken is infused with the aromatic essence of fresh ginger, garlic, and green onions, then paired with a light and flavorful ginger-sautéed cauliflower rice for a perfect low-carb alternative to traditional white rice. This dish is completed with refreshing cucumber slices and a trio of bold dipping sauces featuring soy sauce, chili, and lime zest. With only 30 minutes of prep time, it's an ideal solution for those seeking a keto-friendly, protein-packed meal that's as satisfying as it is wholesome. Whether you’re hosting a dinner party or preparing a weekday meal, this recipe is sure to impress with its harmony of flavors and health-conscious appeal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3 to 4 pounds Chicken, whole
- 1 tablespoon Salt
- 4 ounces Ginger, fresh
- 10 units Garlic cloves
- 6 units Green onions
- 2 tablespoons Sesame oil
- 1 head Cauliflower, medium
- 3 tablespoons Soy sauce, low sodium
- 1 medium Cucumber, sliced
- 3 tablespoons Chili sauce
- 1 unit Lime
Instructions
Clean the chicken thoroughly and dry with paper towels. Rub the outside of the chicken with salt.
Peel and slice half of the ginger thinly and set the other half aside. Place the sliced ginger, 5 garlic cloves, and green parts of 3 green onions inside the cavity of the chicken.
Place the chicken in a large pot and cover with water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam, cover the pot, and poach for about 40 minutes, ensuring internal temperature reaches 165°F/74°C.
While the chicken cooks, prepare the cauliflower rice: grate the cauliflower using a food processor or box grater.
In a large pan, heat 1 tablespoon of sesame oil over medium heat. Mince the remaining garlic and ginger, add to the pan, and sauté until fragrant.
Add the cauliflower rice to the pan and cook, stirring frequently, until it is tender-crisp, about 5-7 minutes. Season with a splash of soy sauce and set aside.
Once the chicken is cooked, transfer it to an ice water bath to cool, then drain and pat dry. Brush lightly with the remaining sesame oil for flavor and sheen.
Slice the chicken into servings. Serve with the ginger-infused cauliflower rice and garnish with sliced cucumber.
Prepare the dipping sauces: mix remaining garlic, ginger, soy sauce, chili sauce, and lime juice to taste.
Serve the chicken, cauliflower rice, and dipping sauces alongside cucumber slices and green onions for garnish.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9252 mg | 402% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1947 mg | 41% | |
*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.
