Keto Hainanese Chicken Rice (Cauliflower Rice)

Ingredients

• 1 Whole Chicken
• 4 cups Cauliflower Rice
• 2 tbsp Ginger
• 4 cloves Garlic
• 2 Green Onions
• 8 cups Chicken Broth (low sodium)
• 1 tbsp Sesame Oil
• 2 tbsp Soy Sauce (low sodium)
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Thoroughly rinse the 1 whole chicken under cool water.
2. 2In a large heavy-bottomed pot, combine the 1 whole chicken, 2 tbsp ginger, 4 cloves garlic, 2 green onions, 8 cups chicken broth, 1 tsp salt, and 0.5 tsp pepper. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 40-50 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when a thermometer is inserted into the thickest part of the thigh. The chicken should feel firm when poked.
3. 3Carefully remove the 1 whole chicken from the pot and place it on a clean cutting board. Let the chicken cool for at least 10 minutes. While the chicken cools, strain the reserved 8 cups of chicken broth through a fine-mesh sieve into a separate bowl or container to remove the solids. You will use some of this broth later.
4. 4Once the chicken is cool enough to handle, shred the meat from the bones using two forks or your hands. Discard the bones and skin.
5. 5Heat 1 tbsp sesame oil in a large skillet over medium heat (350°F / 175°C). Add the 4 cups cauliflower rice to the skillet and sauté for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and slightly softened. Be careful not to overcook it.
6. 6To serve, place a portion of the sautéed 4 cups cauliflower rice onto each plate. Top the cauliflower rice with a generous amount of the shredded chicken meat. Drizzle each serving with 2 tbsp soy sauce and ladle about 1/4 cup of the reserved chicken broth over the chicken and rice.

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