Start by cleaning your whole chicken thoroughly and cutting it into serving pieces (linisin at hiwain ang manok). Next, rinse your rice in cool water, swirling and draining until the water becomes clear (banlawan ang bigas hanggang maging malinis ang tubig). This usually takes about three rinses. While the rice drains, finely chop your onions (sibuyas), mince the garlic (bawang), and grate the fresh ginger (luya).

Set your stove to medium heat (katamtamang init, 180°C/350°F) and place a large, heavy-bottomed pot on the burner. Pour in your cooking oil (mantika) and let it warm up for about 30 seconds. Add your chopped onions to the hot oil and cook until they become transparent (hanggang maging malinaw), which takes about 2 minutes. Now add your minced garlic and grated ginger, continuing to cook until you can smell their fragrant aroma (hanggang mabango), approximately 2 more minutes.

Add your chicken pieces to the pot and cook until they turn slightly golden (hanggang mamutla ang kulay), about 5 minutes. Pour in the fish sauce (patis) and stir everything together, letting it cook for 2 more minutes to allow the flavors to meld (hanggang magsamang mabuti ang lasa).

Now add your washed rice to the pot and stir it with the chicken and aromatics for 1-2 minutes. Pour in 6 cups of your chicken broth or water. Increase the heat to high and bring everything to a boil (pakuluan). Once boiling, immediately lower the heat to a gentle simmer (hinaan ang apoy, 160°C/320°F).

Stir the porridge occasionally to prevent the rice from sticking to the bottom (haluin paminsan-minsan para hindi dumikit ang kanin). Cook for about 20-25 minutes, or until the rice breaks down and creates a creamy consistency (hanggang lumambot at lumapot ang lugaw). If the porridge becomes too thick (kung masyadong malapot), add more hot broth or water, one cup at a time, until you reach your desired consistency.

Prepare your toppings while the arroz caldo finishes cooking. Chop your green onions (dahon ng sibuyas), slice your hard-boiled eggs in half (itlog na maalat), and make sure your crispy garlic (sinangag na bawang) is ready. Cut some calamansi or lemon wedges for serving (kalamansi).

To store any leftover arroz caldo, let it cool completely then place it in an airtight container. It will keep in the refrigerator for up to three days (maiimbak sa ref nang hanggang tatlong araw). When reheating, add a little hot water or broth to thin it out as needed, and heat over medium-low temperature while stirring occasionally (initin sa katamtamang apoy habang hinahalo paminsan-minsan).