Whole30 Hainanese Steamed Chicken
Bring a wholesome, aromatic classic to your table with this Whole30 Hainanese Steamed Chicken recipe—an inspired take on the beloved Singaporean dish! Perfectly poached in a fragrant broth of ginger and scallions, this tender chicken is brimming with natural flavor and juicy succulence. Accompanied by ginger-kissed cauliflower rice in place of traditional white rice, it’s a lighter, paleo-approved option that doesn’t sacrifice comfort or taste. The vibrant garnish of fresh cilantro, a zesty dipping sauce made with coconut aminos and lemon juice, and a touch of lime complete this clean-eating masterpiece. Whether you're following a Whole30 diet or simply looking for a nutrient-dense meal, this recipe is a quick, one-pot dish that combines nourishing ingredients with minimal effort. Perfectly filling, endlessly flavorful, and 100% compliant—this is healthy cooking at its most delicious!
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 tablespoons sea salt
- 4 slices ginger
- 2 whole (green parts only) scallions
- 10 cups water
- 1 tablespoon coconut aminos
- 1 bunch fresh cilantro
- 2 tablespoons fresh lemon juice
- 4 cups cauliflower rice
- 1 tablespoon coconut oil
- 1 teaspoon grated ginger
- 1 for serving lime wedges
Instructions
Start by cleaning the chicken. Remove the giblets and trim any excess fat. Rinse the chicken under cold water and pat dry with paper towels.
Rub the entire chicken with sea salt, including the cavity, to season it well.
Place the chicken in a large pot. Add the ginger slices, whole scallions, and enough water to cover the chicken completely.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and let the chicken simmer for about 45-50 minutes, or until the chicken is cooked through and the juices run clear.
While the chicken is cooking, prepare the cauliflower rice. Heat the coconut oil in a large skillet over medium heat. Add grated ginger and sauté for 30 seconds before adding cauliflower rice. Cook for about 5-7 minutes, stirring occasionally, until the rice is tender.
Once the chicken is fully cooked, carefully remove it from the pot and place it in a bowl of ice water. This will stop the cooking process and help keep the chicken moist and tender.
Remove the chicken from the ice water and pat dry. Carve the chicken into serving pieces.
Prepare the sauce by mixing the coconut aminos with lemon juice in a small bowl.
To serve, arrange the chicken pieces on a platter. Garnish with fresh cilantro. Serve alongside cauliflower rice and lime wedges, with the sauce on the side for dipping.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1405 mg | 30% | |
*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.
