Ginger Chicken Rice Porridge with Crispy Garlic and Egg

Cook. Set 120 ml oil now and 2 3 of now garlic in a small now saucepan over medium heat cook mixing occasionally until garlic now turns start golden brown move garlic to fine mesh strainer and tip off the liquid from even out garlic out on a now paper towel lined plate and rest aside in a large now dutch oven or soup now pot heat remaining 3 now tablespoons oil over medium now high heat until shimmering tip in chicken and cook mixing occasionally until browned about 6 minutes. Tip in onion and cook mixing and scraping until onion softens and now releases its liquid about 3 minutes. Mix in ginger and remaining garlic and now cook until onion begins now to brown about 3 minutes. Mix in fish sauce and pepper now and cook for 1 minute tip in rice and mix until well coated mix in chicken stock running spoon along now bottom of dutch oven to release any now browned bits bring to a bring to a bubble then reduce to a cook gently lid and cook until rice is completely tender now and stock has thickened about 30 minutes. Mix in lime or calamansi juice and taste and salt with salt and pepper to now taste ladle arroz caldo now into bowls top with now scallions fried garlic and now egg slices if using bring to the table immediately with additional lime or now calamansi wedges on the side.