1 cup white glutinous rice
1/2 cup jasmine or medium-grain rice
3 lb whole chicken, jointed into 4 pieces, bone in
1/4 cup vegetable oil
3 garlic cloves, 6 thinly sliced, 3 finely chopped
1 large onion, finely chopped
1 1/2-inch piece ginger, peeled and cut into julienne
1/4 cup) fish sauce
2 spring onions (scallions), very thinly sliced
6 hard-boiled eggs, peeled and halved
Sesame oil (optional) and 8 kalamansi or lime wedges, to serve

Place both of the rices in a bowl, cover with cold water and set aside to soak.
Place the chicken in a large saucepan or stockpot and cover with 10 cups water.
Bring to the boil over medium heat, skimming any scum from the surface,
then reduce the heat to low–medium and simmer for 40 minutes
Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes.
Remove with a slotted spoon and drain on paper towel.
Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft.
Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated.
Add the fish sauce and 8 cups of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes
Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
Shred the chicken, discarding the skin and bones.
Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture.
Top with the remaining chicken, then scatter with the fried garlic and spring onion.
Serve with hardboiled eggs, sesame oil, if using, and kalamansi.