Arroz Caldo – Burlap & Barrel

Ingredients

•  1 Tbsp vegetable oil
• 1 yellow onion, chopped
• 4 Tbsp minced peeled fresh ginger
• 3 garlic cloves, minced
• One 3 to 4 lb [1.4 to 1.8 kg] whole chicken, cut into 8 pieces (see Tips)
• 2 Tbsp fish sauce
• 1 cup [190 g] jasmine rice (see Tips)
• 1 tsp ground turmeric
• 2 small [3.7g] chicken bouillon cubes, crushed, or 2 tsp powdered chicken bouillon
• Kosher salt
• Freshly ground black pepper
• 3 hard-boiled eggs, peeled and halved
• ¼ cup [30 g] homemade or store-bought crispy fried onions or shallots
• 2 or 3 green onions, white and green parts, thinly sliced on the diagonal
•  Lemon wedges, for serving
• Fish sauce, for serving