Rinse the chicken with salt. Place the chicken in 6 1/3 cups water (about 1.5 liters) and bring to a boil for a few minutes. Remove the chicken and cut into bite-sized pieces. Marinate the chicken with 2 teaspoons chicken bouillon powder, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon fish sauce, 1 tablespoon turmeric powder, 1 teaspoon black pepper, along with shallots, garlic, and herbs. Mix well and let marinate for 30 minutes.

Rinse the rice until the water runs clear. Use the chicken broth to cook the rice, adding just enough liquid for the rice. Cook the rice until done. In a pan, sauté shallots and garlic until fragrant, then add the marinated chicken and stir-fry until cooked through. Dice the onion and add it to the pan once the chicken is cooked. Adjust seasoning to taste.

Add the cooked rice to the pan with the chicken and mix well. Serve the chicken rice with fresh vegetables or pickled greens for extra flavor.