Chicken Arroz Caldo

Wash your hands with soap and water for 20 seconds. Rinse and dry the produce before preparing it as listed. Prepare the vegetables and garnishes before cutting the chicken. After handling raw chicken, wash your hands and clean the knife, cutting board, and work surface before using them again.

Put the oil and 6 sliced garlic cloves in the heavy-bottomed pot. Cook over medium-low heat for 4–6 minutes, stirring frequently, until the garlic is light golden. Immediately lift it onto the small plate with a slotted spoon, leaving most of the oil in the pot. The garlic will continue to darken slightly as it cools; do not wait until it is brown.

Add the onion to the garlic-infused oil. Cook over medium heat for about 4 minutes, stirring, until softened. Add the ginger and remaining 2 minced garlic cloves and cook for 1 minute, until fragrant.

Add the chicken and 1 tablespoon fish sauce. Cook for 3 minutes, stirring to coat the chicken with the aromatics; it will not yet be cooked through. Stir in the uncooked rice and cook for 1 minute.

Pour in 5 cups chicken broth and scrape the bottom of the pot. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 35–40 minutes, stirring and scraping the bottom every 5 minutes. Stir more frequently as the porridge thickens. If it becomes difficult to stir before the rice is soft, add some of the reserved 1 cup broth.

Meanwhile, place the eggs in the saucepan and add the measured 4 cups water; the eggs should be submerged. Bring to a full boil over medium-high heat. Cover, remove from the heat, and let stand for 12 minutes. Drain carefully and cool the eggs under cold running water. Peel and halve them lengthwise. The whites and yolks should be firm.

When the rice is very soft and beginning to break down, stir in any remaining reserved broth and the remaining 1 tablespoon fish sauce. Simmer uncovered for about 5 minutes, stirring frequently, until creamy and thick but still easy to ladle. Press some rice against the side of the pot with the spoon for a creamier texture. Check several of the largest chicken pieces with a clean thermometer; their centers must reach at least 165°F, and the meat should be tender.

Divide the porridge among four bowls. Top each bowl with 2 egg halves. Divide all the sliced scallions and reserved toasted garlic evenly among the four servings. Serve immediately with 1 lemon wedge per bowl for squeezing over the porridge.