Whole30 Hainanese Chicken Rice
Experience a healthy twist on a beloved classic with this Whole30 Hainanese Chicken Rice! This wholesome recipe transforms the iconic dish into a nutrient-packed, grain-free delight, featuring tender poached chicken, aromatic cauliflower "rice," and vibrant, fresh garnishes. Seasoned with fragrant ginger, garlic, and scallions, every bite is bursting with clean and balanced flavors. Perfect for a cozy dinner or meal prep, this dish is served alongside Whole30-compliant chili sauce and a zesty squeeze of lime for an extra kick. Ready in just over an hour, this low-carb, gluten-free meal is a perfect go-to for a satisfying, health-conscious taste of Southeast Asia.
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Ingredients
- 1 3-4 lbs Whole chicken
- 1 tablespoon Salt
- 4 slices Fresh ginger
- 4 Scallions
- 1 medium head Cauliflower
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 4 cloves Garlic
- 1 Cucumber
- 1 bunch Fresh cilantro
- 0.25 cup Chili sauce
- 1 Lime
- 12 cups Water
Directions
Step 1
Clean the whole chicken by rinsing under cold water. Rub 1 tablespoon of salt all over the chicken skin to exfoliate and clean the skin. Rinse thoroughly and set aside.
Step 2
In a large pot, bring 12 cups of water to a boil. Add the ginger slices and 2 scallions. Lower the chicken into the pot, making sure it is fully submerged. Bring the water back to a boil.
Step 3
Once boiling, cover the pot and reduce to a simmer. Poach the chicken for 45-50 minutes until fully cooked, checking occasionally to skim off any impurities.
Step 4
While the chicken is cooking, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains.
Step 5
Mince the garlic and slice the remaining 2 scallions. Heat a large pan over medium heat and add 1 teaspoon of sesame oil. Sauté the garlic and scallions until fragrant.
Step 6
Add the cauliflower rice to the pan and stir-fry for 5-7 minutes. Season with coconut aminos and continue cooking until tender. Set aside.
Step 7
Once the chicken is cooked, remove it from the pot and place in an ice bath for about 5 minutes to stop the cooking and keep it tender.
Step 8
Slice the cucumber and chop the cilantro. Cut the chicken into pieces suitable for serving.
Step 9
Serve the chicken over the cauliflower rice, garnished with cucumber slices and fresh cilantro.
Step 10
For additional flavor, serve with Whole30-compliant chili sauce and a squeeze of lime.
Nutrition Facts
| Serving size | (5195.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 632.0 |
| Total Fat 27.4g | 0% |
| Saturated Fat 5.9g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 102.1mg | 0% |
| Sodium 9348.7mg | 0% |
| Total Carbohydrate 68.6g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 28.9g | |
| Protein 40.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 446.8mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 2638.1mg | 0% |
Source of Calories