Heat oil in a cooking pot.
Saute garlic, onion, and ginger.
When the onion starts to turn soft and translucent, put the chicken into the pot. Cook until it turns light brown.
Add glutinous and Jasmine rice. Saute for 1 minute.
Pour 6 cups of chicken broth. Let boil. Cover the pot. Continue to cook in medium heat for 35 to 40 minutes. Make sure to stir the mixture every few minutes to prevent the rice from sticking on the pot. Add more broth if necessary.
Add kasubha, patis, and ground black pepper. Stir. Continue to cook until it reaches your desired consistency.
Transfer to a serving bowl. Top with egg, scallions, garlic, and lemon wedges.
Serve hot. Share and enjoy!