Filipino Chicken Lugaw

Boil water and rice in a large cooking vessel until the mixture reaches a rolling boil. Continue to cook, stirring frequently, until the rice becomes tender and soft, approximately 25 minutes.

Heat vegetable oil in a medium-sized cooking vessel over a moderate heat setting. Cook and stir minced garlic in the hot oil until it turns golden brown, taking around 5 minutes. Transfer half of the cooked garlic to a small serving container.

Add grated ginger to the remaining garlic in the saucepan; cook and stir until the mixture emits a fragrant aroma, roughly 1 minute. Introduce diced onion into the saucepan; cook and stir until it becomes soft and translucent, approximately 5 minutes. Add diced chicken; season with fish sauce and a pinch of pepper. Cook and stir until the chicken is cooked through, no longer pink in the center, roughly 5 minutes.

Combine the chicken mixture with the cooked rice. Sprinkle annatto powder over the rice using a fine-mesh strainer; stir until the powder is fully incorporated. Add sliced hard-boiled eggs. Simmer on a low heat setting, stirring constantly, until the rice reaches a thick and porridge-like consistency, approximately 5 minutes. Remove from heat and stir in chopped spring onions.

Serve congee hot by garnishing bowls with the reserved fried garlic.