Low Sodium Hainanese Steamed Chicken

Discover the delicate flavors of Low Sodium Hainanese Steamed Chicken, an aromatic and health-conscious twist on the beloved Singaporean classic. This recipe uses a whole chicken gently simmered in a fragrant broth of ginger, scallions, and lemongrass, infusing it with vibrant yet subtle flavors while keeping sodium levels low. The dish is crowned with a drizzle of homemade ginger-scallion oil and garnished with fresh cilantro for an irresistible burst of freshness. Paired with sliced cucumbers and jasmine rice cooked in the strained chicken broth, this low sodium recipe offers a wholesome and satisfying meal. It's an excellent choice for anyone seeking a lighter, heart-healthy version of this iconic dish without compromising authentic taste. Perfect for family dinners or special gatherings, this recipe delivers simplicity, aroma, and nourishment in every bite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 about 3-4 pounds Whole chicken
• 2 inches Ginger
• 4 stalks Scallions
• 1 stalk Lemongrass
• 4 cups Low-sodium chicken broth
• 2 quarts Water
• 1 tablespoon Sesame oil
• 1 bunch Fresh cilantro
• 4 cloves Garlic
• 1 Cucumber

Directions

Step 1

Start by thoroughly cleaning the chicken under cold water and pat it dry with paper towels. Set aside.

Step 2

Slice the ginger into thin pieces and bruise the lemongrass by smashing it lightly with the back of a knife to release its flavors.

Step 3

In a large pot, pour the low-sodium chicken broth and water. Add in the ginger slices, bruised lemongrass, and the white parts of the scallions (reserve the green parts for later).

Step 4

Submerge the chicken completely in the pot and bring the liquid to a boil over medium-high heat.

Step 5

Once boiling, reduce the heat to low, covering the pot partially, and let it simmer gently for 35-40 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F).

Step 6

While the chicken is cooking, prepare the ginger-scallion oil. Mince the garlic and thinly slice the green parts of the scallions. In a small pan, heat sesame oil over medium-low heat and add the garlic and scallions. Cook gently until fragrant, then remove from heat and set aside.

Step 7

Remove the chicken from the pot, letting it rest for about 10 minutes before cutting. Meanwhile, strain the broth, discarding the solids.

Step 8

Carve the chicken into serving pieces, placing them neatly on a serving platter.

Step 9

Drizzle the ginger-scallion oil over the chicken pieces. Garnish with freshly chopped cilantro.

Step 10

Slice the cucumber into thin rounds and arrange them around the platter as a refreshing accompaniment.

Step 11

Serve the steamed chicken with fragrant jasmine rice cooked in the strained chicken broth for additional flavor.

Nutrition Facts

Serving size	(4590.5g)

Amount per serving	% Daily Value*
Calories	535.2

Total Fat 28.2g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 102.1mg	0%
Sodium 495.1mg	0%
Total Carbohydrate 39.5g	0%
Dietary Fiber 4.4g	0%
Total Sugars 8.5g
Protein 39.5g	0%

Vitamin D 0IU	0%
Calcium 302.3mg	0%
Iron 10.1mg	0%
Potassium 1571.7mg	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: 44.5%

Protein: 27.7%

Carbs: 27.7%