Keto Hainanese Chicken Rice (Cauliflower Rice)

Ingredients

• 1 3-4 lbs Whole chicken
• 2 inch Ginger
• 6 cloves Garlic
• 4 stalks Green onions
• 8 cups Chicken broth
• 4 cups Cauliflower rice
• 1 tbsp Sesame oil
• 2 tbsp Soy sauce
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Rinse the 1 3-4 lbs whole chicken inside and out. Pat the chicken completely dry with paper towels.
2. 2Prepare the aromatics: peel and thinly slice 2 inches of ginger. Peel 6 cloves of garlic. Trim and roughly chop 4 stalks of green onions. Cut the ginger into 1-inch pieces. Smash the 6 cloves of garlic with the side of your knife.
3. 3Stuff the cavity of the 1 3-4 lbs whole chicken with 1 inch of the sliced ginger pieces, 3 of the smashed garlic cloves, and 2 of the roughly chopped green onions.
4. 4In a large heavy-bottomed pot, place the stuffed 1 3-4 lbs whole chicken. Add the remaining 1 inch of ginger pieces, the remaining 3 smashed garlic cloves, the remaining 2 roughly chopped green onions, and 8 cups of chicken broth. Bring the liquid to a rolling boil over high heat.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 40 to 45 minutes. The chicken is cooked when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
6. 6Carefully remove the 1 3-4 lbs whole chicken from the pot and place it on a clean cutting board. Let the chicken rest for 10 minutes before shredding the meat into bite-sized pieces. While the chicken rests, heat 1 tbsp of sesame oil in a large skillet over medium heat (350°F / 175°C). Add 4 cups of cauliflower rice to the skillet and sauté for 5-7 minutes, or until tender and slightly dried out.
7. 7Serve the shredded chicken over the prepared 4 cups of cauliflower rice. Drizzle with 2 tbsp of soy sauce.
8. 8Season the dish with 1 tsp of salt and 0.5 tsp of pepper to your preference.

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