Nasi Hainam Medan / Medan-style Hainanese Chicken Rice

Nasi Hainam Medan/Medan-style Hainanese Roasted Chicken Rice

Course: Main Course
Cuisine: Indonesian Chinese
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 1 day
Total Time: 1 hour 40 minutes
Servings: 4 -6 servings
Author: Marvellina
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
Print Recipe


  • 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


Acar kuning timun:

  • 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

Side dishes to serve with (as many or as few as you choose):


Preparing the chicken:

  • 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
  • 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

Cooking the chicken:

  • 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
  • Remove from the oven and let it rest for 10 minutes before cutting them up into serving pieces

Making acar kuning timun (can be prepared the day before):

  • 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


  • 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