Keto Hainanese Chicken Rice (Cauliflower)

Ingredients

• 1 3-4 lbs Whole Chicken
• 4 cups Cauliflower Rice
• 3 slices Ginger
• 4 cloves Garlic
• 2 stalks Scallions
• 8 cups Chicken Broth
• 1 tbsp Sesame Oil
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Rice Vinegar

Instructions

1. 1Place the 3-4 lbs whole chicken in a large heavy-bottomed pot. Add the 8 cups of chicken broth, 3 slices of ginger, and 2 stalks of scallions. Bring the broth to a simmer over medium-high heat (400°F/200°C), then reduce the heat to low, cover the pot, and gently poach the chicken for 40-50 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
2. 2While the chicken is poaching, prepare the cauliflower rice. Heat the 1 tbsp of sesame oil in a large skillet over medium heat (350°F/175°C). Add the 4 cloves of minced garlic and sauté for 1 minute until fragrant, being careful not to burn it. Add the 4 cups of cauliflower rice to the skillet and cook, stirring occasionally, for 5-7 minutes, or until tender.
3. 3Once the chicken is cooked, carefully remove it from the poaching liquid and place it on a cutting board. Let the chicken rest and cool for at least 10 minutes before shredding. This allows the juices to redistribute, making the chicken more moist.
4. 4Shred the cooled chicken using two forks or your hands into bite-sized pieces.
5. 5To serve, divide the cooked cauliflower rice among four bowls. Top the cauliflower rice with the shredded chicken. Drizzle each serving with 1/2 tbsp of the 2 tbsp soy sauce (gluten-free tamari) and 1/3 tbsp of the 1 tbsp rice vinegar.

Substitutions

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