Season 2 to 3 lbs. of chicken pieces with salt and pepper to taste, and set aside.

In a large pot or wok over medium heat, heat 2 tbsp of vegetable oil. When the oil is hot, add in 1 onion that's been diced, 1 head of garlic that's been crushed, and 4 tbsp minced ginger. Cook, stirring regularly, until limp and aromatic. About 5 minutes

Add seasoned chicken pieces and cook, stirring constantly, until lightly browned and have rendered juices. About 2 minutes. Add 2 tbsp of fish sauce and continue to cook for around 1 to 2 minutes.

Add 1 cup of uncooked sticky rice, stirring regularly, until rice starts to lightly brown. Add 6 cups of chicken stock and bring to a boil. Turn down the heat to low, cover with a lid, and simmer, stirring occasionally, until the rice has softened and the congee has thickened to desired consistency. Season with salt and pepper to taste. Takes about 20-30 min for rice to get cooked. Stir occasionally to make sure rice doesn't stick to the bottom.

Preparing the Toppings:

In a pan over medium heat, add 1/2 cup of vegetable oil. When the oil is hot, add 1 head of garlic that's been minced, and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.

Chop 3 stalks of scallions.

Cut 2 limes (or calamansi) into wedges

6 hard boiled eggs – halved

Ladle arroz caldo into bowls. Add a boiled egg to each bowl, and garnish with green onions and toasted garlic. Serve hot with calamansi and additional fish sauce on the side. Enjoy!