Low Sodium Hainanese Steamed Chicken
Elevate your meal prep with this Low Sodium Hainanese Steamed Chicken, a delightful rendition of a beloved Asian classic that's perfect for health-conscious foodies. This recipe delivers tender, flavorful chicken infused with aromatic ginger, lemongrass, and scallions while keeping sodium to a bare minimum. Simmered gently in a combination of low-sodium chicken broth and water, the result is a juicy and delicate protein centerpiece that's both heart-healthy and rich in tradition. The dish is crowned with a fragrant ginger-scallion oil and garnished with fresh cilantro, offering a burst of freshness in every bite. Pair it with jasmine rice cooked in the strained broth for an authentic and nourishing meal. Perfect for family dinners or meal prep, this recipe brings balanced flavor and wholesome goodness to your table.
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Recipe Information
Ingredients
- 1 about 3-4 pounds Whole chicken
- 2 inches Ginger
- 4 stalks Scallions
- 1 stalk Lemongrass
- 4 cups Low-sodium chicken broth
- 2 quarts Water
- 1 tablespoon Sesame oil
- 1 bunch Fresh cilantro
- 4 cloves Garlic
- 1 Cucumber
Instructions
Start by thoroughly cleaning the chicken under cold water and pat it dry with paper towels. Set aside.
Slice the ginger into thin pieces and bruise the lemongrass by smashing it lightly with the back of a knife to release its flavors.
In a large pot, pour the low-sodium chicken broth and water. Add in the ginger slices, bruised lemongrass, and the white parts of the scallions (reserve the green parts for later).
Submerge the chicken completely in the pot and bring the liquid to a boil over medium-high heat.
Once boiling, reduce the heat to low, covering the pot partially, and let it simmer gently for 35-40 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F).
While the chicken is cooking, prepare the ginger-scallion oil. Mince the garlic and thinly slice the green parts of the scallions. In a small pan, heat sesame oil over medium-low heat and add the garlic and scallions. Cook gently until fragrant, then remove from heat and set aside.
Remove the chicken from the pot, letting it rest for about 10 minutes before cutting. Meanwhile, strain the broth, discarding the solids.
Carve the chicken into serving pieces, placing them neatly on a serving platter.
Drizzle the ginger-scallion oil over the chicken pieces. Garnish with freshly chopped cilantro.
Slice the cucumber into thin rounds and arrange them around the platter as a refreshing accompaniment.
Serve the steamed chicken with fragrant jasmine rice cooked in the strained chicken broth for additional flavor.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1572 mg | 33% | |
*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.
