Paleo Hainanese Steamed Chicken
Discover the ultimate fusion of tradition and health with Paleo Hainanese Steamed Chicken, a clean-eating twist on the classic Southeast Asian dish. This wholesome recipe features a tender whole chicken gently simmered in aromatic chicken broth infused with fresh ginger, spring onions, and garlic. Served alongside fluffy cauliflower rice—an ingenious paleo-friendly substitute for traditional white rice—each bite balances subtle, savory flavors with nutritional goodness. A rich dipping sauce made of coconut aminos, sesame oil, and minced garlic adds bold umami undertones, while stir-fried spring onions and refreshing cucumber slices complete this satisfying, low-carb meal. With minimal prep and simple techniques, it’s an elegant dish perfect for family dinners or impressing guests while sticking to your paleo lifestyle. Keywords: Paleo Hainanese Chicken, steamed chicken recipe, clean-eating, low-carb chicken dish, cauliflower rice recipe.
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Recipe Information
Ingredients
- 1 kg whole chicken
- 1 tablespoon sea salt
- 50 grams ginger
- 4 stalks spring onions
- 4 cloves garlic
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 2 tablespoons coconut oil
- 1 cauliflower
- 500 ml chicken broth
- 1 cucumber
Instructions
Rinse the chicken thoroughly under cold water and pat dry with paper towels.
Rub the entire chicken with sea salt, both inside and out.
Peel the ginger and slice into thick pieces. Cut 2 of the spring onions into 3-inch pieces.
Stuff the ginger slices, spring onion pieces, and 2 garlic cloves inside the cavity of the chicken.
In a large pot, bring the chicken broth to a boil.
Lower the chicken gently into the boiling broth, ensuring it is fully submerged.
Reduce to a simmer and cover the pot. Cook for 45-50 minutes, or until the chicken is cooked through.
Once cooked, remove the chicken and place it in an ice bath to stop the cooking process and keep the skin firm.
Chop the remaining spring onions finely. Mince the remaining garlic.
In a small bowl, mix coconut aminos, sesame oil, and minced garlic to create the dipping sauce.
In a pan, heat coconut oil over medium heat, add the chopped spring onions and stir-fry for 1-2 minutes until fragrant. Turn off the heat.
Grate or chop the cauliflower finely to resemble rice. Steam for 5-7 minutes until tender, but not mushy.
Remove the chicken from the ice bath, pat dry with paper towels, then slice into serving pieces.
Slice the cucumber into thin rounds.
Serve the chicken with the cauliflower rice, sliced cucumber, and dipping sauce. Drizzle the sautéed spring onions over the chicken before serving.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 9295 mg | 404% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 18.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1778 mg | 38% | |
*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.
