Low Sodium Hainan Chicken Rice

Experience a healthier twist on a beloved classic with this Low Sodium Hainan Chicken Rice recipe, a perfect balance of rich flavors and wholesome ingredients. Tender poached chicken is infused with ginger, scallions, and carrots, while fragrant jasmine rice is sautéed with garlic and onion, then cooked in a savory, low-sodium broth for maximum flavor without the added salt. Garnished with fresh cilantro, crisp cucumber slices, and a squeeze of lime, this dish delivers a refreshing and aromatic dining experience. Ideal for meal preppers, those watching their sodium intake, or anyone seeking a comforting yet vibrant dish, this recipe also pairs beautifully with a warm bowl of the reserved poaching liquid as a light, nourishing soup. Simple preparation steps and easily accessible ingredients make this a must-try for fans of lighter takes on traditional Asian cuisine.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 3 pounds whole chicken
• 8 cups water
• 2 inches ginger, sliced
• 4 stalks scallions
• 1 medium carrot, sliced
• 2 cups jasmine rice
• 2 tablespoons sesame oil
• 1 medium cucumber, sliced
• 3 cloves garlic, minced
• 1 small yellow onion, minced
• 0.5 cup fresh cilantro, chopped
• 2 pieces lime, wedges
• 1 cup unsalted chicken broth

Directions

Step 1

Rinse the whole chicken thoroughly under cold water, removing any excess fat. Set aside.

Step 2

In a large pot, add 8 cups of water, sliced ginger, scallions, and carrot. Bring to a boil.

Step 3

Once boiling, carefully add the chicken to the pot, breast side up. Lower the heat to a gentle simmer and cover the pot. Let it cook for 40-45 minutes or until the chicken is cooked through.

Step 4

Remove the chicken from the pot and submerge it in an ice bath to cool. Reserve the poaching liquid and set it aside, keeping it warm over low heat.

Step 5

Rinse the jasmine rice under cold water until the water runs clear, then drain.

Step 6

In a separate pot or rice cooker, heat sesame oil over medium heat. Add the minced garlic and onion, sautéing until fragrant.

Step 7

Add the rinsed rice to the pot with the garlic and onion, stirring to coat the rice with the oil.

Step 8

Using a ladle, add 3 cups of the reserved poaching liquid and 1 cup of unsalted chicken broth to the rice.

Step 9

Cook the rice following your rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked.

Step 10

Remove the chicken from the ice bath and pat dry. Cut into serving pieces.

Step 11

Arrange chicken on a plate, garnish with sliced cucumber and fresh cilantro.

Step 12

Serve the chicken with the cooked rice and a bowl of the warm poaching liquid as a soup.

Step 13

Provide lime wedges on the side to squeeze over the chicken for added flavor before eating.

Nutrition Facts

Serving size	(4706.8g)

Amount per serving	% Daily Value*
Calories	1244.5

Total Fat 43.0g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 11.7g
Cholesterol 102.1mg	0%
Sodium 296.2mg	0%
Total Carbohydrate 180.3g	0%
Dietary Fiber 15.3g	0%
Total Sugars 14.6g
Protein 47.7g	0%

Vitamin D 0IU	0%
Calcium 429.7mg	0%
Iron 7.8mg	0%
Potassium 1842.7mg	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: 29.8%

Protein: 14.7%

Carbs: 55.5%