Hoi An Style Fragrant Chicken Rice with Herbs

Clean the chicken thoroughly. In a large pot, add chicken, 1 halved ginger piece, 2 smashed shallots, and 1.5 tablespoons of salt. Cover with water and bring to a gentle boil. Reduce heat and simmer for 25-30 minutes, or until cooked through (internal temperature 74°C). Remove chicken and plunge into an ice bath to stop cooking and keep skin firm. Strain the broth and set aside.

While chicken cools, wash rice thoroughly. In a rice cooker or pot, combine washed rice with 2 cups of the reserved chicken broth, 0.5 teaspoon turmeric powder, and a pinch of salt. Cook according to your rice cooker's instructions or until all liquid is absorbed and rice is fluffy.

Once cool enough to handle, debone and shred the chicken meat into bite-sized pieces. Season the shredded chicken lightly with salt and pepper. Slice the remaining shallot and sauté until golden; mix with the chicken for extra fragrance.

Thinly slice the yellow onion and soak in cold water for 10 minutes to reduce its pungency. Finely chop the Vietnamese coriander, mint, and cilantro. Drain the onion and combine with the chopped herbs in a bowl. Lightly dress with a squeeze of lime juice.

Prepare the dipping sauce: In a small bowl, combine fish sauce, the juice of 1 lime, sugar, and finely sliced red chili. Stir until sugar dissolves. Taste and adjust to your preference.

To serve, place a generous portion of turmeric rice on a plate. Top with shredded chicken, a side of the fresh herb and onion salad. Drizzle some of the chicken poaching broth over the rice and chicken, and serve with the chili lime fish sauce on the side.