Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 4
• Calories: Approximately 350 per serving

This healthy Hainanese chicken rice recipe is perfect for those following a low-carb, gluten-free, or dairy-free diet. It’s a delicious twist on the traditional Singaporean dish, using cauliflower rice instead of regular rice.

Ingredients

For the Poached Chicken:

• 1 whole organic free-range chicken (1.5-2 kg / 3.3-4.4 lbs)
• 2 tbsp Himalayan or sea salt
• 2 tsp high-quality sesame oil
• Large bowl of ice for chilling

For the Cauliflower “Rice”:

• 800g (1.7 lbs) cauliflower florets, riced
• Reserved chicken fat
• 3 tbsp low-sodium tamari sauce
• 2 tsp sesame oil
• 1 tbsp fresh ginger, finely chopped
• 2 tsp fresh garlic, finely chopped
• 200ml (7 oz) low-sodium chicken broth
• Salt and black pepper to taste

For the Dipping Sauce:

• 1 tbsp sesame oil
• 2 tsp fresh garlic, finely chopped
• 4 tsp fresh ginger, finely chopped
• 6 tbsp low-sodium tamari sauce
• 6 tbsp low-sodium chicken broth

To Serve:

• 2 small Lebanese cucumbers, sliced

Instructions

Poaching the Chicken:

1. Trim excess fat from the chicken cavity and reserve for later use.
2. Rub salt over the chicken skin and inside the cavity.
3. Bring a large pot of water to a boil.
4. Briefly dip the chicken in boiling water, then remove and let the water return to a boil.
5. Submerge the chicken fully, cover, and turn off the heat.
6. Let sit for 50 minutes without disturbing.
7. Check for doneness (clear liquid from thickest part or internal temperature of 68-70°C/154-158°F).
8. If needed, reboil and cook for an additional 3-5 minutes.
9. Submerge cooked chicken in ice water for 20 minutes to chill.
10. Remove and set aside.

Preparing the Cauliflower “Rice”:

1. In a wok or large frying pan, render the reserved chicken fat with tamari, sesame oil, ginger, and garlic.
2. Add riced cauliflower and stir-fry for 1 minute.
3. Season with salt and pepper, add chicken broth, cover, and steam on low heat for a few minutes.
4. Taste and adjust seasoning if needed.

Making the Dipping Sauce:

1. In a small pan, stir-fry garlic and ginger in sesame oil until fragrant.
2. Remove from heat, add tamari and chicken broth, and stir to combine.

Serving:

1. Slice the poached chicken.
2. Plate with cauliflower “rice”, cucumber slices, and dipping sauce.
3. To reheat chicken, microwave gently for 1 minute or steam for 2 minutes.

Recipe Notes

• For best results, use high-quality, organic free-range chicken.
• The gentle poaching technique is key to achieving tender, juicy chicken.
• Adjust the seasoning to your taste preference.