Low Sodium Hainanese Chicken

Experience the delicate flavors of Low Sodium Hainanese Chicken, a health-conscious twist on the beloved Southeast Asian classic. This recipe highlights tender, poached chicken paired with fragrant garlic-infused rice, all cooked in a flavorful, nutrient-rich broth without relying heavily on salt. Fresh aromatics like ginger, scallions, and yellow onion infuse the broth with depth, while a final touch of sesame oil enhances the dish's natural richness. Served alongside crisp cucumber slices and topped with vibrant cilantro, this low-sodium masterpiece is perfect for those seeking a wholesome, balanced meal that doesn’t compromise on flavor. Complete the experience by serving a bowl of warm, light chicken soup on the side for ultimate comfort. Ideal for family dinners or meal prep, this dish is as nourishing as it is satisfying.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 3-4 lb Whole chicken
• 4 slices Ginger
• 4 stalks Scallions
• 1 small Yellow onion
• 6 large Garlic cloves
• 1 tablespoon Sesame oil
• 2 cups Rice
• 1 medium Cucumber
• 0.5 cup Cilantro
• 0.5 teaspoon White pepper
• 4 quarts Water

Directions

Step 1

Thoroughly clean the whole chicken and remove any excess fat. Pat it dry with paper towels.

Step 2

Take a large pot and place the chicken in it. Cover the chicken with 4 quarts of water, ensuring it is fully submerged.

Step 3

Add the ginger slices, scallions, yellow onion (peeled and cut into quarters), and garlic cloves (smashed) to the pot.

Step 4

Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Skim off any foam that rises to the top.

Step 5

Simmer the chicken for about 40 minutes, or until fully cooked and the juices run clear when the thickest part of the thigh is pierced.

Step 6

Once cooked, carefully remove the chicken from the broth and submerge it in an ice bath for about 10 minutes to stop the cooking and firm up the skin.

Step 7

Meanwhile, strain the broth, discarding the solids, and set aside for later use.

Step 8

For the rice: Wash 2 cups of rice and drain well. In a separate pot or rice cooker, heat 1 tablespoon of sesame oil over medium heat. Add 2 sliced garlic cloves and saute until fragrant.

Step 9

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

Step 10

Pour in 4 cups of the reserved chicken broth and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the rice is cooked.

Step 11

Transfer the chicken from the ice bath to a cutting board, cut into serving pieces, and lightly brush with a bit of sesame oil for flavor.

Step 12

To serve, arrange the chicken on a platter with sliced cucumber and garnish with chopped cilantro.

Step 13

Portion the rice onto plates and place a piece of chicken on top. Sprinkle white pepper as desired for additional seasoning.

Step 14

Serve any remaining broth as a side soup, optionally garnished with sliced scallions.

Nutrition Facts

Serving size	(5899.2g)

Amount per serving	% Daily Value*
Calories	900.4

Total Fat 26.9g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 102.1mg	0%
Sodium 1031.5mg	0%
Total Carbohydrate 128.3g	0%
Dietary Fiber 7.7g	0%
Total Sugars 8.7g
Protein 41.1g	0%

Vitamin D 0IU	0%
Calcium 439.2mg	0%
Iron 7.7mg	0%
Potassium 1373.6mg	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: 26.3%

Protein: 17.9%

Carbs: 55.8%