We call it Hainan Ji (or Hainan Chicken). It is usually served as an appetizer, part of the army of cold dishes designed to prepare the stomach for the feast that awaits us. When I make it at home, I take the chicken out when the broth is at room temperature and brush the skin with a thin layer of soy sauce to get that yellow hue that some of you asked Jude for. I learned it from a street vendor :)Thanks for the recipe, Jude! All your dishes look amazing! Jude says: March 31, 2009 at 8:52 pm Deli, thanks for the tip! I actually don't know how it got that yellow tinge, but the soy sauce trick makes sense to me. I'm sure it makes the chicken taste better too. Leontine Lindeman says: March 10, 2010 at 1:19 am This is a smart blogging platform. Which? Thai Online Shop says: April 10, 2010 at 10:06 pm I just wanted to take a moment to let you know that I've enjoyed reading your posts over the past few weeks. I have my own website and would love to exchange links with you. If you are interested leave me a comment on my page or email me with your details. Hmong recipes