Whole30 Hainanese Chicken
Elevate your clean-eating game with this Whole30 Hainanese Chicken, a wholesome twist on the beloved Southeast Asian classic. This recipe features tender, poached whole chicken infused with the fragrant simplicity of ginger and scallions, paired perfectly with garlicky cauliflower rice for a low-carb, nutrient-packed alternative to traditional jasmine rice. The dish is brought to life with fresh coriander, a zesty lime wedge, and a vibrant coconut aminos dipping sauce that ties the flavors together beautifully. With just salt, water, and a handful of Whole30-approved ingredients, this recipe is a celebration of minimalist cooking and bold, satisfying flavors. Ideal for meal prep and perfect for clean, flavorful weeknight dinners, this gluten-free and paleo-friendly recipe checks all the boxes for a wholesome yet indulgent dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 1 tablespoon sea salt
- 6 slices fresh ginger
- 6 scallions
- 10 cups water
- 2 heads cauliflower
- 2 tablespoons coconut oil
- 4 garlic cloves
- 1 cup fresh coriander leaves
- 1 lime
- 1 tablespoon coconut aminos
Instructions
Rinse the whole chicken under cold water and pat it dry with paper towels.
Rub the sea salt all over the chicken, including inside the cavity.
Place the chicken in a large pot and add water, ginger slices, and 4 scallions (reserving 2 for later).
Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 45 minutes.
Meanwhile, cut the cauliflower into florets and pulse in a food processor until it resembles rice.
Melt coconut oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the cauliflower rice to the skillet, stirring well to coat with garlic and coconut oil. Cook for about 5-7 minutes until tender.
After 45 minutes, check if the chicken is cooked. The juices should run clear when you pierce the thickest part of the thigh.
Once cooked, transfer the chicken to a bowl of ice water for 5 minutes to cool it down. This will ensure a firm texture of the meat.
Remove the chicken and cut into serving pieces. You may discard the skin for a leaner dish.
Chop the remaining scallions and mix them with the cauliflower rice.
Plate the chicken pieces, serve with cauliflower rice, garnished with coriander leaves, and a wedge of lime.
Serve with coconut aminos as a dipping sauce.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 9394 mg | 408% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 33.3 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5977 mg | 127% | |
*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.
