Low Sodium Hainan Chicken Rice
Discover the comforting flavors of this Low Sodium Hainan Chicken Rice, a health-conscious twist on the beloved Singaporean and Malaysian classic. Featuring tender poached chicken infused with ginger and scallions, this recipe delivers maximum flavor with minimal salt. The star of the dish is the fragrant jasmine rice, cooked with a combination of unsalted chicken broth and the reserved poaching liquid for a rich, aromatic base. Finished with fresh cucumber, cilantro, and a squeeze of lime, this wholesome meal is both satisfying and light. Perfect for family dinners or meal prep, this version proves that you don’t have to compromise taste for healthy eating. Try this low-sodium delight today, and savor the balance of simplicity and tradition!
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Recipe Information
Ingredients
- 3 pounds whole chicken
- 8 cups water
- 2 inches ginger, sliced
- 4 stalks scallions
- 1 medium carrot, sliced
- 2 cups jasmine rice
- 2 tablespoons sesame oil
- 1 medium cucumber, sliced
- 3 cloves garlic, minced
- 1 small yellow onion, minced
- 0.5 cup fresh cilantro, chopped
- 2 pieces lime, wedges
- 1 cup unsalted chicken broth
Instructions
Rinse the whole chicken thoroughly under cold water, removing any excess fat. Set aside.
In a large pot, add 8 cups of water, sliced ginger, scallions, and carrot. Bring to a boil.
Once boiling, carefully add the chicken to the pot, breast side up. Lower the heat to a gentle simmer and cover the pot. Let it cook for 40-45 minutes or until the chicken is cooked through.
Remove the chicken from the pot and submerge it in an ice bath to cool. Reserve the poaching liquid and set it aside, keeping it warm over low heat.
Rinse the jasmine rice under cold water until the water runs clear, then drain.
In a separate pot or rice cooker, heat sesame oil over medium heat. Add the minced garlic and onion, sautéing until fragrant.
Add the rinsed rice to the pot with the garlic and onion, stirring to coat the rice with the oil.
Using a ladle, add 3 cups of the reserved poaching liquid and 1 cup of unsalted chicken broth to the rice.
Cook the rice following your rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked.
Remove the chicken from the ice bath and pat dry. Cut into serving pieces.
Arrange chicken on a plate, garnish with sliced cucumber and fresh cilantro.
Serve the chicken with the cooked rice and a bowl of the warm poaching liquid as a soup.
Provide lime wedges on the side to squeeze over the chicken for added flavor before eating.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 14.6 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1843 mg | 39% | |
*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.
