Nasi Ayam Hainan Bakar Recipe (Grilled Hainanese Chicken Rice)

Chicken: The main protein, providing a tender and juicy base for the dish.

Soy sauce: Adds a salty and umami flavor to the marinade and sauce.

Oyster sauce: Contributes a deep, savory taste to the marinade and sauce.

Honey: Balances the savory elements with a touch of sweetness.

Sesame oil: Infuses the dish with a rich, nutty aroma.

Garlic: Adds a pungent and aromatic flavor to both the marinade and rice.

Ginger: Provides a warm, spicy note that complements the other flavors.

Jasmine rice: A fragrant rice that pairs perfectly with the chicken.

Chicken broth: Used to cook the rice, adding depth and flavor.

Vegetable oil: Used for sautéing the garlic and ginger for the rice.

Sugar: Adds a hint of sweetness to the sauce.

Lime juice: Provides a fresh, tangy contrast to the savory elements.

When marinating the chicken, make sure to massage the marinade thoroughly into the meat, especially under the skin and in the cavity. This ensures that the flavors penetrate deeply, resulting in a more flavorful and succulent grilled chicken. Additionally, for the rice, rinsing until the water runs clear removes excess starch, which helps achieve a fluffier texture.

• Whole chicken - Substitute with chicken thighs: Chicken thighs are more flavorful and remain juicy when grilled.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• Oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, though it is slightly thicker.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can caramelize nicely when grilled.

• Sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild nutty flavor that complements Asian dishes.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish similarly to garlic.

• Ginger - Substitute with galangal: Galangal has a similar spicy, aromatic quality, though it is slightly more citrusy.

• Jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aromatic quality, making it a good alternative.

• Chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for grilling.

• Sugar - Substitute with brown sugar: Brown sugar adds a similar sweetness with a hint of molasses, enhancing the flavor profile.

• Lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness to the dish.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Store the chicken and rice separately to maintain their textures. Place the chicken in an airtight container and the rice in another.
• For the sauce, use a small, airtight container to keep it fresh and prevent it from absorbing other flavors in the fridge.
• Label each container with the date to keep track of freshness.
• Refrigerate the chicken, rice, and sauce for up to 3 days. Reheat thoroughly before serving.
• To freeze, wrap the chicken tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag. This helps prevent freezer burn.
• Freeze the rice in a flat layer inside a freezer-safe bag. This allows for quicker thawing and even reheating.
• The sauce can be frozen in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag for easy portioning.
• When ready to use, thaw the chicken and rice in the refrigerator overnight. Reheat the chicken in the oven at 350°F (175°C) until warmed through.
• Reheat the rice by adding a splash of chicken broth or water and microwaving it in short intervals, stirring in between.
• Thaw the sauce cubes in the refrigerator or microwave them in a microwave-safe dish until liquid again.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 20 minutes or until the chicken is warmed through. For the rice, place it in an oven-safe dish, sprinkle a few tablespoons of chicken broth or water over it, cover with foil, and heat for 15-20 minutes.

• Stovetop Method: For the chicken, heat a skillet over medium heat and add a splash of vegetable oil. Place the chicken in the skillet, cover, and heat for about 5-7 minutes on each side until thoroughly warmed. For the rice, add a bit of chicken broth or water to a pan, add the rice, cover, and heat over medium-low heat, stirring occasionally until hot.

• Microwave Method: Place the chicken on a microwave-safe plate and cover with a damp paper towel to keep it moist. Microwave on medium power for 2-3 minutes, checking and turning halfway through. For the rice, place it in a microwave-safe bowl, sprinkle with a little water or chicken broth, cover with a microwave-safe lid or another damp paper towel, and heat on medium power for 2-3 minutes, stirring halfway through.

• Steaming Method: If you have a steamer, place the chicken and rice in separate compartments. Steam for about 5-10 minutes or until both are heated through. This method helps retain the moisture and texture of both the chicken and rice.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken in the basket and heat for about 5-7 minutes, checking halfway through to ensure it doesn't dry out. For the rice, place it in an air fryer-safe dish, cover with foil, and heat for about 5 minutes.

• Mixing bowl: Use this to combine the marinade ingredients for the chicken.

• Whisk: This will help you thoroughly mix the marinade ingredients.

• Baking tray: Place the marinated chicken on this for roasting in the oven.

• Oven: Preheat and use this to roast the chicken at 375°F (190°C).

• Rice cooker: An optional tool to cook the jasmine rice evenly and conveniently.

• Sauté pan: Use this to sauté the garlic and ginger before adding the rice.

• Wooden spoon: Stir the rice with this after adding it to the sautéed garlic and ginger.

• Measuring cups: Measure out the chicken broth and other liquid ingredients accurately.

• Measuring spoons: Use these to measure out the soy sauce, oyster sauce, honey, sesame oil, and other seasonings.

• Knife: Mince the garlic and ginger with this.

• Cutting board: Use this as a surface to mince the garlic and ginger.

• Serving platter: Arrange the cooked chicken and rice on this for serving.

• Small bowl: Mix the sauce ingredients in this before drizzling over the chicken and rice.

• Basting brush: Optionally use this to apply additional marinade to the chicken while roasting.

• Tongs: Use these to handle the chicken safely when placing it on the baking tray or serving platter.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

Use a rice cooker: A rice cooker can simplify the process of cooking jasmine rice and ensure perfect results every time.

Pre-minced garlic and ginger: Buy pre-minced garlic and ginger to cut down on prep time.

Batch make sauce: Double or triple the sauce recipe and store it in the fridge for future use.

One-pan method: Roast the chicken and cook the rice in the same oven to streamline the process.