Step 1

Prepare the aromatics. Finely chop 1 medium yellow onion and 6 garlic cloves. Peel a 4-inch piece fresh ginger. Slice half the ginger into 1/4-inch thick slices. Very finely chop the remaining 2 inches ginger. Thinly slice 3 medium scallions, keeping the whites and greens separate. Refrigerate the chopped ginger and scallion greens.

Step 2

Prepare the chicken. Pat 1 1/2 pounds chicken dry with paper towels. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Step 3

Sear the chicken. Heat 1 tablespoon vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken skin-side down and sear until the skin is deep golden brown, about 5 minutes. Transfer to a plate.

Step 4

Cook the aromatics. Reduce the heat to medium. Add the onion, garlic, scallion whites, and sliced ginger. Cook, stirring occasionally, until the onions are translucent and tender, about 5 minutes.

Step 5

Add the rice. Add 1 cup jasmine rice and stir until combined and the rice is coated in fat.

Step 6

Add the chicken and broth. Return the chicken and any accumulated juices on the plate to the pot. Add 8 cups chicken broth and bring to a boil, stirring occasionally.

Step 7

Simmer the lugaw for 90 minutes. Reduce the heat to maintain a simmer and cook, stirring occasionally and scraping the bottom to prevent rice from sticking, until the rice is very broken down and creamy and the chicken is fall-off-the-bone tender, about 1 1/2 hours. If the lugaw is too thick at this point (like risotto), add enough water to reach the desired consistency. Meanwhile, make the pork crumbles and fried garlic.

Step 8

Combine the seasoning. Place 2 tablespoons fish sauce, 2 tablespoons granulated sugar, 1 teaspoon calamansi or lime juice or extract, and 1/2 teaspoon black pepper in a small bowl and stir until the sugar is mostly dissolved.

Step 9

Cook the ground pork. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat until shimmering. Add 8 ounces ground pork and cook, breaking up the pork into small pieces, until cooked through and browned, 4 to 5 minutes.

Step 10

Add the seasoning. Add the fish sauce mixture and cook until the liquid has evaporated and the pork deepens in color and begins to caramelize, 4 to 5 minutes. Transfer to a plate.

Step 11

Prepare the garlic. Fit a fine-mesh strainer over a small heat-proof bowl or measuring cup. Very finely chop 10 garlic cloves.

Step 12

Cook the garlic. Place the garlic in a small saucepan, add 1/2 cup vegetable oil, and cook on medium heat until the garlic is deep golden brown, 5 to 6 minutes.

Step 13

Strain the garlic. Immediately pour the mixture through the strainer. Transfer the crispy garlic to a paper towel-lined plate. Reserve the garlic oil for another use.

Step 14

Shred the chicken. When the lugaw is ready, remove and discard the ginger slices. Transfer the chicken to a plate or clean cutting board. When cool enough to handle, remove and shred the meat from the chicken. Discard the bones, skins, and cartilage. Return the chicken to the lugaw.

Step 15

Season and serve. Taste and season the lugaw with fish sauce and calamansi juice if desired. Serve the lugaw in bowls, garnished with the scallion greens, chopped ginger, pork crumbles, crispy garlic, and lime wedges if desired.