To begin, heat cooking oil in a large heavy pot over medium heat. Sauté garlic until lightly golden, then add onions and sliced ginger. Cook until soft and fragrant. Transition to browning the chicken.

Add the chicken pieces to the pot. Cook for 5 minutes, turning occasionally until lightly browned on all sides. This develops flavour. Proceed to seasoning.

Pour in the fish sauce and stir well, scraping up any browned bits from the base of the pot. Allow the liquid to reduce slightly. Move to adding rice and stock.

Stir in the rinsed rice followed by the chicken stock. Add bay leaves and ground black pepper. Stir to distribute the rice evenly. Transition to simmering.

Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 35 to 40 minutes, stirring occasionally, until the rice has broken down and the broth is creamy. Adjust with extra stock or water if needed. Move to final seasoning.

Once the porridge is creamy, taste for seasoning. Add more fish sauce or salt to suit preference. Remove bay leaves. Prepare toppings next.

While the porridge finishes cooking, boil eggs, fry garlic if not ready, and slice spring onions. Calamansi should be halved and ready for squeezing. Transition to plating.

Ladle the hot Arroz Caldo into bowls. Top with halved boiled eggs, fried garlic, spring onions, and a squeeze of calamansi. Offer extra fish sauce on the side. For presentation, a drizzle of toasted garlic oil gives extra depth.