Low Carb Hainanese Chicken Rice

Discover a healthier take on a beloved classic with this Low Carb Hainanese Chicken Rice recipe! Perfect for those embracing a low-carb lifestyle, this dish swaps traditional rice for tender, flavor-packed cauliflower rice while keeping all the iconic elements intact. Featuring poached chicken infused with aromatic ginger, garlic, and spring onions, this recipe ensures succulent, juicy meat every time. Served alongside a fragrant ginger-scallion sauce, crisp cucumber slices, and optional chili sauce for a spicy kick, it’s a complete, wholesome meal that doesn’t skimp on flavor. Ready in just 90 minutes, this low-carb twist on Hainanese Chicken Rice is perfect for a family dinner or a meal-prep favorite that brings comfort and unmatched taste to your table.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 whole (about 3-4 lbs) Chicken
• 1 tablespoon Salt
• 5 cloves Garlic
• 3 inches piece Ginger
• 4 stalks Spring Onion
• 1 large head Cauliflower
• 1 tablespoon Sesame Oil
• 2 tablespoons Soy Sauce (low sodium)
• 2 tablespoons Coconut Oil
• 1 medium Cucumber
• 1 teaspoon Salt
• 2 tablespoons Chili Sauce (optional)

Directions

Step 1

Thoroughly clean the whole chicken under cold water and pat dry. Rub 1 tablespoon of salt all over the surface of the chicken.

Step 2

Peel and crush 3 garlic cloves and cut 2 inches of ginger into slices. Stuff these aromatics, along with 2 stalks of roughly chopped spring onion, inside the chicken cavity.

Step 3

Fill a large pot with enough water to submerge the chicken. Bring to a boil and carefully lower the chicken into the water, breast side up. Reduce the heat to simmer and cook covered for about 40 minutes, skimming off any foam that rises to the surface.

Step 4

When the chicken is cooked through, immerse it in an ice bath (a large bowl with ice and cold water) to stop the cooking process and keep the meat tender.

Step 5

While the chicken cools, finely grate the remaining ginger and slice the remaining 2 stalks of spring onions, and set them aside.

Step 6

Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Choose the sauté function on a non-stick pan, heat 1 tablespoon coconut oil over medium heat, and add 2 cloves of minced garlic. Add cauliflower 'rice' with 1 teaspoon salt and stir-fry for 5-7 minutes until tender.

Step 7

Carve the cooled chicken into serving pieces. Mix 1 tablespoon sesame oil with 2 tablespoons soy sauce and drizzle over the chicken.

Step 8

Peel and slice the cucumber for serving.

Step 9

For the ginger-scallion sauce, heat 1 tablespoon of coconut oil in a pan until smoking hot. Pour over the grated ginger and sliced spring onions, add a pinch of salt, and mix well.

Step 10

Serve the chicken with cauliflower rice, cucumber slices, ginger-scallion sauce, and optional chili sauce on the side.

Nutrition Facts

Serving size	(2737g)

Amount per serving	% Daily Value*
Calories	3181.8

Total Fat 140.2g	0%
Saturated Fat 50.0g	0%
Polyunsaturated Fat 20.7g
Cholesterol 1680mg	0%
Sodium 17231.8mg	0%
Total Carbohydrate 69.9g	0%
Dietary Fiber 20.5g	0%
Total Sugars 23.3g
Protein 424.0g	0%

Vitamin D 0IU	0%
Calcium 502.4mg	0%
Iron 16.8mg	0%
Potassium 7542.1mg	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: 39.0%

Protein: 52.4%

Carbs: 8.6%