Keto Hainanese Chicken Rice (Cauliflower Rice)

Ingredients

• 3 lbs Whole Chicken
• 8 cups Water
• 4 slices Ginger (sliced)
• 4 Green Onions (scallions)
• 4 cloves Garlic (crushed)
• 2 tsp Salt
• 4 cups Cauliflower Rice
• 1 tbsp Sesame Oil
• 2 tbsp Coconut Aminos

Instructions

1. 1Rinse the 3 lbs whole chicken inside and out. Place the chicken in a large heavy-bottomed pot with 8 cups of water, the 4 slices of ginger, the 4 green onions, the 4 cloves of garlic, and the 2 tsp of salt.
2. 2Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, or until the chicken is cooked through. The chicken is done when its internal temperature reaches 165°F (74°C). Carefully remove the chicken from the pot and place it on a clean plate or cutting board to cool completely. This resting period allows the juices to redistribute, keeping the meat moist.
3. 3While the chicken is cooling, place the 4 cups of cauliflower rice into a steamer basket set over a pot of boiling water. Cover and steam for 5-7 minutes, or until the cauliflower rice is tender but not mushy. Remove from heat and set aside.
4. 4Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using two forks or your fingers. Discard the bones and skin. Set the shredded chicken aside.
5. 5Strain the chicken broth from the pot through a fine-mesh sieve into a clean bowl or another pot. Discard the ginger slices, green onions, and garlic solids left in the sieve. You should have a clear, flavorful broth.
6. 6In a small bowl, mix together the 1 tbsp of sesame oil and the 2 tbsp of coconut aminos. This will be your sauce for serving.
7. 7To serve, divide the steamed cauliflower rice among four bowls. Top with the shredded chicken. Ladle some of the hot chicken broth over the chicken and rice. Drizzle the sesame oil and coconut aminos mixture over the top.

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