Step 1

Trim chicken of unwanted fat, rinse and drain well.

Step 2

In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.

Step 3

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

Step 4

Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.

Step 5

Add water and bring to a boil, skimming scum that floats on top.

Step 6

Add bouillon cubes and stir to dissolve.

Step 7

Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.

Step 8

Season with salt and pepper to taste.

Step 9

Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.

Step 10

In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.