1 ½ lbs chicken, cut into serving pieces

1 ½ cups uncooked rice

34 ounces water (about 1 liter)

2 tbsp fish sauce

1 tsp garlic

1/2 tsp ground black pepper

1 cup onion, minced

4 pieces hard boiled eggs

1 cup scallions (green onions), minced

2 knobs ginger, julienned

3 tbsp safflower(kasubha)

1 piece chicken cube (bouillon)

1 piece lemon or 4 pieces calamansi

2 tbsp cooking oil

Watch the cooking video:

Cooking Procedure:

1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger

2. Dash-in some ground black pepper

3. Add the chicken cube and cook until the cube melts

4. Put-in the chicken and cook until outer layer color turns golden brown

5. Add the fish sauce and uncooked rice then mix and cook for a few minutes

6. Pour-in the water and bring to a boil

7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)

8. Put-in the hard boiled eggs

9. Add the safflower for additional color and aroma

10. Serve hot with toasted garlic, minced scallions, and kalamansi!

How to cook the toasted garlic (Tustadong bawang)


1/2 cup garlic, minced

1/2 cup cooking oil


1. Pour the oil in a pan then turn on the stove

2. Put-in the garlic immediately (make sure that the oil is not hot enough to fry the garlic)

3. Adjust the heat of the stove to “low” and wait until the garlic turns golden brown (or medium brown if desired)

4. Drain the oil and place in a bowl with paper towel or tissue

5. Use when needed