Nasi Hainam Medan/Medan-style Hainanese Roasted Chicken Rice
Roasted chicken is served with aromatic rice and other signature Indonesian-Chinese side dishes and entrees that make it uniquely Medan-style Hainanese Roasted Chicken Rice
- Prep time
- 30 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 -4 lbs whole chicken (with neck and feet removed)
- Handful of salt (to clean the chicken)
- 2 stalks green onions (halved)
- 5-6 slices of Ginger (5mm thick)
- 2 Tbsp of Light soy sauce
- 1 tsp honey
- 1 tsp maltose
- 1/2 tsp molasses
- 1 tsp five spice powder
- 1/2 tsp freshy ground white pepper
- 1 Tbsp cooking oil
- 1 large cucumber (peeled and seeded)
- 1 large carrot (peeled)
- 1 Tbsp cooking oil
- 2 cloves garlic (peeled, finely chopped)
- 3 shallots (peeled, finely chopped)
- 1/2 tsp turmeric powder
- 1/2 cup coconut cream
- 1 tsp sugar
- 4 Tbsp white vinegar
- 1/4 cup dry roasted peanuts (roughly chopped)
- Rice
- Garlic ginger sauce
- Chili sauce
- Bawang goreng / Crispy fried shallots
- Sambal goreng kentang
- Sambal udang serai
- Spiced boiled eggs
Instructions
- 1
Gently rub the salt all over the skin and any crevices. You don't want to tear the skin apart. Rinse with water and then use an absorbent kitchen towel to pat it dry
- 2
Mix all the ingredients for marinade in a bowl. Rub this all over the skin and the cavity of the chicken. Very gently slide your fingers underneath the skin to "separate" the skin and the flesh, without tearing the skin. This will help to make that skin crispy. Insert the green onions and ginger into the cavity of the chicken. Use a kitchen strings to tie the two legs together. Place the chicken breast side up on the roasting pan and put it in the refrigerator to let it air dry overnight or at least 8 hours
- 3
Remove the chicken from the refrigerator to let it come to room temperature before cooking, about 30 minutes before you plan to roast the chicken. Preheat oven to 425 F. Place the rack 3rd from top. Pour about 1/2 cup of water on the roasting pan and roast the chicken for 30 minutes. After that, very carefully use a tong to turn the chicken over and roast for another 20 minutes. After that turn it once again (so we are back to breast side up again) and roast for another 20 minutes. Add more water to the pan if necessary. The thermometer should read 165F when you insert it into the thigh and the juice should be clear and not bloody. If it is, then roast a bit longer
- 4
Remove from the oven and let it rest for 10 minutes before cutting them up into serving pieces
- 5
Cut the carrots and cucumber into sticks, about 2-3 inch length. Preheat a medium saucepan. Add in cooking oil and then saute garlic, shallots, turmeric until fragrant, about 1 minute. Add cucumber, carrots, coconut cream, sugar and vinegar and bring to a gentle simmer, do not boil it. Remove from the heat and sprinkle with the roasted peanuts. Can be stored in the refrigerator for up to 1 week
- 6
Scoop some rice into a bowl, pack it down and then inverted into a serving platter. Sprinkle with some bawang goreng. Serve with the roasted chicken, the suggested side dishes and other entrees and ginger garlic sauce and chili sauce on the side