Low Carb Hainanese Chicken Rice
Indulge in a healthier twist on a beloved classic with this *Low Carb Hainanese Chicken Rice*—a flavorful, guilt-free adaptation of the traditional dish. Tender, poached whole chicken is simmered with aromatic garlic, ginger, and spring onion, then paired with a light and fluffy cauliflower "rice" sautéed to perfection. The dish is elevated with a ginger-scallion sauce, a fragrant drizzle of sesame oil and soy sauce, and a side of crisp cucumber slices for refreshing balance. Perfect for keto and low-carb diets, this recipe delivers all the comforting flavors of authentic Hainanese Chicken Rice without the carbs, making it an ideal choice for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 1 whole (about 3-4 lbs) Chicken
- 1 tablespoon Salt
- 5 cloves Garlic
- 3 inches piece Ginger
- 4 stalks Spring Onion
- 1 large head Cauliflower
- 1 tablespoon Sesame Oil
- 2 tablespoons Soy Sauce (low sodium)
- 2 tablespoons Coconut Oil
- 1 medium Cucumber
- 1 teaspoon Salt
- 2 tablespoons Chili Sauce (optional)
Instructions
Thoroughly clean the whole chicken under cold water and pat dry. Rub 1 tablespoon of salt all over the surface of the chicken.
Peel and crush 3 garlic cloves and cut 2 inches of ginger into slices. Stuff these aromatics, along with 2 stalks of roughly chopped spring onion, inside the chicken cavity.
Fill a large pot with enough water to submerge the chicken. Bring to a boil and carefully lower the chicken into the water, breast side up. Reduce the heat to simmer and cook covered for about 40 minutes, skimming off any foam that rises to the surface.
When the chicken is cooked through, immerse it in an ice bath (a large bowl with ice and cold water) to stop the cooking process and keep the meat tender.
While the chicken cools, finely grate the remaining ginger and slice the remaining 2 stalks of spring onions, and set them aside.
Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Choose the sauté function on a non-stick pan, heat 1 tablespoon coconut oil over medium heat, and add 2 cloves of minced garlic. Add cauliflower 'rice' with 1 teaspoon salt and stir-fry for 5-7 minutes until tender.
Carve the cooled chicken into serving pieces. Mix 1 tablespoon sesame oil with 2 tablespoons soy sauce and drizzle over the chicken.
Peel and slice the cucumber for serving.
For the ginger-scallion sauce, heat 1 tablespoon of coconut oil in a pan until smoking hot. Pour over the grated ginger and sliced spring onions, add a pinch of salt, and mix well.
Serve the chicken with cauliflower rice, cucumber slices, ginger-scallion sauce, and optional chili sauce on the side.
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 1680 mg | 560% | |
| Sodium | 17232 mg | 749% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 23.3 g | ||
| Protein | 424.0 g | 848% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 7542 mg | 160% | |
*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.
