Marinate the chicken with 1 teaspoon five-spice powder, 2 teaspoons salt, 3 teaspoons ground black pepper, 3 tablespoons fish sauce, 3 teaspoons chicken bouillon powder, and 1 piece of turmeric (grated) for color. Pound together shallots, purple onions, chili peppers, and 1 teaspoon salt, then add most of this mixture to the chicken marinade, reserving a small amount for sautéing later. Marinate the chicken for at least 1 hour. If you're short on time, you can marinate with a bit more salt to help the flavors absorb faster. I usually marinate from noon and cook in the afternoon.

While simmering the chicken, adjust the seasoning to taste. Once done, remove the chicken and add the remaining broth to the pot. Taste and adjust the seasoning again, then assemble the dish in bowls.