Whole30 Hainanese Chicken Rice
Discover a healthy twist on a beloved classic with this Whole30 Hainanese Chicken Rice recipe! Juicy, poached whole chicken is infused with the bright flavors of fresh ginger and scallions, creating a tender and aromatic protein centerpiece. Instead of traditional rice, this dish features low-carb cauliflower rice stir-fried with garlic, scallions, and coconut aminos, making it a wholesome, grain-free alternative. Crisp cucumber slices and vibrant cilantro add freshness, while a drizzle of sesame oil and a side of Whole30-compliant chili sauce bring bold flavor to every bite. Perfect for meal prepping or a cozy dinner, this guilt-free version of Hainanese Chicken Rice is paleo-friendly, gluten-free, and packed with nourishing ingredients designed to keep you full and satisfied.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 1 tablespoon Salt
- 4 slices Fresh ginger
- 4 Scallions
- 1 medium head Cauliflower
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 4 cloves Garlic
- 1 Cucumber
- 1 bunch Fresh cilantro
- 0.25 cup Chili sauce
- 1 Lime
- 12 cups Water
Instructions
Clean the whole chicken by rinsing under cold water. Rub 1 tablespoon of salt all over the chicken skin to exfoliate and clean the skin. Rinse thoroughly and set aside.
In a large pot, bring 12 cups of water to a boil. Add the ginger slices and 2 scallions. Lower the chicken into the pot, making sure it is fully submerged. Bring the water back to a boil.
Once boiling, cover the pot and reduce to a simmer. Poach the chicken for 45-50 minutes until fully cooked, checking occasionally to skim off any impurities.
While the chicken is cooking, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains.
Mince the garlic and slice the remaining 2 scallions. Heat a large pan over medium heat and add 1 teaspoon of sesame oil. Sauté the garlic and scallions until fragrant.
Add the cauliflower rice to the pan and stir-fry for 5-7 minutes. Season with coconut aminos and continue cooking until tender. Set aside.
Once the chicken is cooked, remove it from the pot and place in an ice bath for about 5 minutes to stop the cooking and keep it tender.
Slice the cucumber and chop the cilantro. Cut the chicken into pieces suitable for serving.
Serve the chicken over the cauliflower rice, garnished with cucumber slices and fresh cilantro.
For additional flavor, serve with Whole30-compliant chili sauce and a squeeze of lime.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 9349 mg | 406% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 28.9 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2638 mg | 56% | |
*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.
