Keto Hainanese Chicken Rice (Cauliflower Rice Version)

Ingredients

• 1 Whole chicken (about 3 lbs)
• 6 cups Cauliflower rice
• 4 slices Ginger, sliced
• 4 Scallions, chopped
• 3 tbsp Soy sauce (gluten-free)
• 1 tbsp Sesame oil
• 8 cups Chicken broth (low sodium)
• to taste Salt and pepper

Instructions

1. 1Place the 1 whole chicken (about 3 lbs) into a large heavy-bottomed pot. Add the 8 cups of chicken broth, 4 slices of ginger, and 4 chopped scallions. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and simmer gently for 40 minutes, or until the chicken is cooked through and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
2. 2Carefully remove the cooked chicken from the pot and place it on a clean cutting board. Let the chicken cool for about 10 minutes until it is safe to handle. While the chicken cools, shred the chicken meat into bite-sized pieces, discarding the skin and bones.
3. 3Prepare the ginger-scallion sauce: In a small bowl, combine the 3 tablespoons of gluten-free soy sauce and 1 tablespoon of sesame oil. Add the remaining minced ginger and chopped scallions to the bowl and stir to combine.
4. 4Gently reheat the 8 cups of chicken broth if needed. Divide the 6 cups of cauliflower rice among four serving bowls. Top the cauliflower rice with the shredded chicken.
5. 5Drizzle the prepared ginger-scallion sauce over the shredded chicken in each bowl. Season with salt and pepper to taste.

Substitutions

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