Paleo Hainanese Chicken
Experience the wholesome, nutrient-packed delight of Paleo Hainanese Chicken, a healthy twist on the classic Asian comfort dish. This recipe delivers tender, poached whole chicken infused with the aromatic flavors of ginger and scallions, paired with a light and fluffy cauliflower rice to keep it fully paleo-friendly. The dish is completed with a zesty coconut aminos dipping sauce, fresh cucumber slices, and a vibrant garnish of cilantro for a refreshing finish. Perfect for a well-balanced, gluten-free, and dairy-free dinner, this version of Hainanese chicken captures all the authenticity and simplicity of the original while catering to modern dietary needs. Ready in just under two hours, it's a satisfying meal that nourishes both body and soul—ideal for paleo enthusiasts and anyone seeking a wholesome, flavorful experience.
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Recipe Information
Ingredients
- 1 medium (about 3-4 pounds) Whole chicken
- 1 tablespoon Sea salt
- 3 inches Ginger
- 4 stalks Scallions
- 3 tablespoons Coconut aminos
- 3 tablespoons Olive oil
- 1 large head Cauliflower
- 1 cup Chicken broth
- 1 Lemon
- 1 medium Cucumber
- 0.5 cup Fresh cilantro
Instructions
Start by cleaning the chicken thoroughly and rubbing the whole chicken with sea salt. Set it aside for 5 minutes.
Slice the ginger into thick slices and cut the scallions into long sections.
In a large pot, bring enough water to cover the chicken to a boil, then add the sliced ginger and the scallion sections.
Gently lower the chicken into the boiling water, breast side down. Once boiling resumes, lower to a simmer, cover the pot, and let the chicken cook for about 45-50 minutes, until cooked through.
While the chicken is cooking, prepare the cauliflower rice. Grate the cauliflower into rice-sized pieces.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the grated cauliflower and sauté for 5-7 minutes until tender. Add chicken broth and continue to cook for another 2-3 minutes. Season with salt to taste.
Once the chicken is cooked, remove it from the pot and immerse it in an ice bath (a large bowl of cold water with ice) to stop the cooking process and tighten the skin.
In a small bowl, mix coconut aminos, the juice of one lemon, and 2 tablespoons of olive oil to make a dipping sauce.
Slice the cooked chicken into serving pieces. Arrange the chicken slices on a platter with sliced cucumbers.
Garnish with fresh cilantro and serve with cauliflower rice and the dipping sauce on the side.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 9691 mg | 421% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 32.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3725 mg | 79% | |
*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.
