Vietnamese Boiled Yellow Chicken Recipe

Let me tell you about the time I transformed an ordinary weeknight dinner into a fragrant, golden masterpiece with this turmeric-spiced whole chicken. Trust me, once you dive into the aromatic blend of ginger, scallions, and the umami kick of fish sauce, you’ll be hooked too. Here’s how you make it magic!

The flavors of Vietnamese cooking are vibrant and aromatic. My version of Boiled Yellow Chicken captures these elements beautifully.

A whole chicken simmers in a fragrant broth of turmeric and fresh ginger. This dish is the very definition of comfort food, not only nourishing in body but also delightful to eat.

Scallions and a hint of fish sauce provide the savory depth that one expects in a traditional chicken soup, while sesame oil offers a subtle richness. You can finish the dish with freshly ground black pepper and a sprinkle of fresh cilantro, or you can skip the cilantro if you don’t like it.

Ingredients

• Chicken: Rich in protein; low in fat.

  Essential for muscle growth.

• Turmeric Powder: Anti-inflammatory; gives dish vibrant color.
• Ginger: Aids digestion; adds aromatic warmth.
• Scallions: Provides subtle onion flavor; rich in vitamins.
• Fish Sauce: Adds umami depth; essential Vietnamese seasoning.
• Sugar: Balances flavors; adds subtle sweetness.
• Soy Sauce: Enhances savory taste; deepens dish color.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds)
• 2 tablespoons salt
• 1 tablespoon turmeric powder
• 5-6 slices of fresh ginger
• 4-5 scallions (green onions), cut into 2-inch pieces
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• Freshly ground black pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

How to Make this

1. Wash the entire chicken well with running water, then dry it with paper towels, and set it aside.

2. Combine the salt and turmeric powder in a small bowl. Rub this mixture all over the chicken. Be certain that the skin gets a nice coat all the way around.

3. A large pot should be filled with sufficient water to cover the chicken. The water should be brought to a boil over medium-high heat.

4. Insert the chicken into the rapidly boiling water. Add the ginger slices and scallion pieces and reduce the heat to a gentle simmer.

5. Cook the chicken in boiling water for approximately 30-40 minutes, or until the meat is tender and the juices run clear upon piercing with a fork.

6. Remove the chicken from the pot with care and place it on a plate to cool for a short time.

7. In a tiny basin, mix the fish sauce, sugar, and sesame oil. Stir until the sugar completely dissolves.

8. After the chicken has cooled enough to be handled, cut it into serving pieces. Place the chicken on a platter to serve.

9. Pour the fish sauce mixture over the chicken pieces. Sprinkle with black pepper.

10. Add fresh cilantro for a garnish to the chicken, and accompany the dish with lime wedges for an extra burst of freshness. Enjoy!

Equipment Needed

1. Large bowl
2. Paper towels
3. Small bowl
4. Large pot
5. Tongs or a large spoon (for handling the chicken)
6. Plate or platter (for cooling and serving the chicken)
7. Small whisk or spoon (for mixing the sauce)
8. Cutting board
9. Knife (for cutting the chicken)
10. Measuring spoons

FAQ

• Can I use a smaller chicken for this recipe?Certainly, a smaller chicken can be used. Just alter the cooking time to make sure it’s fully cooked. Also, here are some steps you can follow for how to roast a chicken:

  1. Roasting a chicken is easy.
  2. Preheat the oven. (The temperature is up to you; anywhere from 325°F to 450°F will work.)
  3. If you have time, brine your chicken.

• What is the purpose of turmeric powder in this recipe?Not only does the turmeric powder add a beautiful golden color to the chicken, but it also gives a unique flavor and aroma.
• How long should I boil the chicken?In general, chicken is boiled for 45 minutes to 1 hour. The meat is done when it is cooked all the way through and is tender.
• Can I substitute fish sauce with anything else?You can use soy sauce in place of the sauce, but it will alter the taste a bit. For authenticity, go with fish sauce.
• Is it necessary to use sesame oil?A subtle nutty flavor comes from the sesame oil, but if you can’t find it, just skip it. Use neutral oil instead, but remember that the flavor will differ.
• How do I know when the chicken is done?The chicken is finished when the inner temperature hits 165 °F (75 °C) or when the juices run clear upon piercing.
• Can I add more spices or herbs?Certainly! You can play with extra spices and herbs till the rapture suits your unique taste.

Vietnamese Boiled Yellow Chicken Recipe Substitutions and Variations

Turmeric powder: Replace with 1 tablespoon of curry powder for a more distinct flavor.
Ginger, fresh: If fresh ginger is not available, use 1 teaspoon of ginger that has been ground.
Scallions: Use 1 medium leek, finely chopped, for a similar mild onion flavor.
Fish sauce—For a less potent alternative, use soy sauce or tamari.
Honey or agave syrup: Use instead of sugar for a slightly different sweetness in your recipes.

Pro Tips

1. For enhanced flavor, marinate the chicken in the salt and turmeric mixture for at least 30 minutes to an hour before boiling. This allows the seasoning to penetrate the meat more deeply.

2. Toast the ginger slices briefly in a dry pan before adding them to the water. This will enhance their flavor and add a subtle smokiness to the broth.

3. If available, add a few star anise or a cinnamon stick to the boiling water with the chicken. These spices complement the turmeric and ginger, adding depth to the broth.

4. After cooking the chicken, let it rest in the hot broth off the heat for an additional 10 minutes to ensure the meat stays juicy and moist.

5. Use the aromatic broth left from boiling the chicken as a base for soup or a flavorful cooking liquid for rice, enhancing your meal with minimal waste.