Paleo Hainanese Steamed Chicken

Experience the wholesome goodness of Paleo Hainanese Steamed Chicken, a healthier twist on the classic Southeast Asian dish that’s naturally gluten-free, soy-free, and grain-free. This recipe celebrates tender, juicy chicken infused with the aroma of ginger, garlic, and spring onions, gently poached to perfection and then chilled in an ice bath for that signature silky texture. Served with fluffy cauliflower rice, crisp cucumber slices, and a savory dipping sauce made with coconut aminos and sesame oil, this dish is a flavorful yet minimalist delight. A quick sauté of spring onions adds a fragrant finishing touch. Perfect for those following a Paleo lifestyle or anyone craving a light, nourishing meal, this recipe brings restaurant-quality elegance to your dinner table.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 kg whole chicken
• 1 tablespoon sea salt
• 50 grams ginger
• 4 stalks spring onions
• 4 cloves garlic
• 3 tablespoons coconut aminos
• 2 tablespoons sesame oil
• 2 tablespoons coconut oil
• 1 cauliflower
• 500 ml chicken broth
• 1 cucumber

Directions

Step 1

Rinse the chicken thoroughly under cold water and pat dry with paper towels.

Step 2

Rub the entire chicken with sea salt, both inside and out.

Step 3

Peel the ginger and slice into thick pieces. Cut 2 of the spring onions into 3-inch pieces.

Step 4

Stuff the ginger slices, spring onion pieces, and 2 garlic cloves inside the cavity of the chicken.

Step 5

In a large pot, bring the chicken broth to a boil.

Step 6

Lower the chicken gently into the boiling broth, ensuring it is fully submerged.

Step 7

Reduce to a simmer and cover the pot. Cook for 45-50 minutes, or until the chicken is cooked through.

Step 8

Once cooked, remove the chicken and place it in an ice bath to stop the cooking process and keep the skin firm.

Step 9

Chop the remaining spring onions finely. Mince the remaining garlic.

Step 10

In a small bowl, mix coconut aminos, sesame oil, and minced garlic to create the dipping sauce.

Step 11

In a pan, heat coconut oil over medium heat, add the chopped spring onions and stir-fry for 1-2 minutes until fragrant. Turn off the heat.

Step 12

Grate or chop the cauliflower finely to resemble rice. Steam for 5-7 minutes until tender, but not mushy.

Step 13

Remove the chicken from the ice bath, pat dry with paper towels, then slice into serving pieces.

Step 14

Slice the cucumber into thin rounds.

Step 15

Serve the chicken with the cauliflower rice, sliced cucumber, and dipping sauce. Drizzle the sautéed spring onions over the chicken before serving.

Nutrition Facts

Serving size	(2050.2g)

Amount per serving	% Daily Value*
Calories	860.8

Total Fat 65.1g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 12.3g
Cholesterol 75mg	0%
Sodium 9295.4mg	0%
Total Carbohydrate 41.4g	0%
Dietary Fiber 6.9g	0%
Total Sugars 18.0g
Protein 32.8g	0%

Vitamin D 0IU	0%
Calcium 184.4mg	0%
Iron 4.7mg	0%
Potassium 1777.9mg	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: 66.4%

Protein: 14.9%

Carbs: 18.8%