1-Heat 5 tablespoons of cooking oil in a wok, then slowly fry the 8 chopped cloves of garlic until golden brown. Once done, remove and set aside for later.

2-In the same oil, sauté the 3 chopped onions until soft, then add the 3 julienned thumb-sized pieces of ginger and cook for one minute to release their aroma.

3-Add the 2 lbs of chicken pieces and sauté until the outside is lightly browned. Stir in fish sauce to taste at this point for that authentic umami.

4-Next, add the 3/4 cup jasmine rice and 3/4 cup sweet rice, and sauté for 30 seconds to coat them well.

5-Pour in 34 ounces of water and bring to a boil, then reduce the heat to low and simmer. Stir every 3 to 5 minutes for 35 to 50 minutes until the rice breaks down into a thick porridge consistency, adding more water if needed to reach the right texture.

6-Stir in 1 teaspoon of turmeric powder and 1 tablespoon of safflower for color and flavor enhancement.

7-Season with additional fish sauce and ground black pepper to taste, adjusting based on your preferences.

8-Serve the porridge hot, topped with the 8 hard-boiled eggs, the reserved toasted garlic, and 1 cup of chopped green onions.

9-Accompany with calamansi or lime for a fresh squeeze, and offer extra fish sauce or optional chili oil on the side.