Low Carb Hainan Chicken Rice

Experience the iconic flavors of Hainan Chicken Rice with a healthy, low-carb twist! Our Low Carb Hainan Chicken Rice swaps traditional steamed rice for light and fluffy cauliflower rice, making it a guilt-free option while still capturing the essence of this beloved Asian dish. Tender, poached whole chicken is infused with the aromatic flavors of ginger and green onions, then served alongside savory cauliflower rice cooked with fragrant garlic and reserved chicken broth. Garnished with crisp cucumber slices, fresh cilantro, and your choice of soy sauce or spicy chili sauce, this recipe is a perfect blend of comfort and nutrition. Ready in just 90 minutes and packed with wholesome ingredients, it’s an ideal choice for anyone looking for a keto-friendly take on a classic.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 3-4 lbs Whole chicken
• 2 inches Ginger
• 6 stalks Green onions
• 6 Garlic cloves
• 1 medium head Cauliflower
• 2 teaspoons Salt
• 1 tablespoon Sesame oil
• 3 tablespoons Soy sauce
• 3 tablespoons Asian chili sauce
• 1 Cucumber
• 0.5 cup Fresh cilantro

Directions

Step 1

Begin by cleaning the whole chicken thoroughly, removing any excess fat and impurities. Season the chicken with 1 teaspoon of salt inside and out.

Step 2

Fill a large pot with enough water to cover the chicken, then add 1 inch of sliced ginger and 4 stalks of green onions. Bring the water to a boil over high heat.

Step 3

Once boiling, carefully add the chicken into the pot. Reduce the heat to low and simmer gently, uncovered, for 35-40 minutes, or until the chicken is cooked through and the juices run clear.

Step 4

While the chicken is cooking, prepare the cauliflower rice. Clean and trim the leaves from the cauliflower, then remove the core. Cut into florets and pulse in a food processor until it resembles rice grains. Set aside.

Step 5

Once the chicken is done, remove it from the pot and allow it to cool. Reserve the broth for later use.

Step 6

Peel and mince the remaining ginger and garlic cloves, then sauté in a pan with sesame oil until fragrant, about 2-3 minutes.

Step 7

Add the cauliflower 'rice' to the pan and stir-fry with 1 cup of the reserved chicken broth. Cook for about 5-7 minutes, until tender. Season with salt to taste.

Step 8

Carve the chicken into serving pieces, drizzling with a little soy sauce and sesame oil for flavor.

Step 9

Slice the cucumber and arrange on a serving platter alongside the chicken. Garnish with fresh cilantro.

Step 10

Serve the chicken and cauliflower rice with the Asian chili sauce on the side.

Nutrition Facts

Serving size	(2219.8g)

Amount per serving	% Daily Value*
Calories	607.2

Total Fat 27.1g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 6.1g
Cholesterol 102.1mg	0%
Sodium 7871.1mg	0%
Total Carbohydrate 57.5g	0%
Dietary Fiber 14.2g	0%
Total Sugars 20.1g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 261.5mg	0%
Iron 6.6mg	0%
Potassium 2612.4mg	0%

*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.

Source of Calories

Fat: 37.6%

Protein: 26.9%

Carbs: 35.5%