Heat oil in a deep cooking pot.
Saute garlic, onion, and ginger.
Once the onion gets soft, add the chicken. Saute for 2 to 3 minutes.
Add the glutinous rice. Cook for 1 minute.
Pour the water into the pot. Let boil.
Add the chicken cube. Stir. Cover and cook in medium heat until the rice absorbs the water and the texture becomes porridge-like. Note: Stir the mixture once in a while concentrating on the bottom of the pan to make sure that the rice do not stick. You can add more water if needed.
Add ground black pepper, fish sauce, and kasubha. Stir and cook for 3 minutes.
Transfer to a serving bowl. Top with scallions, boiled eggs, and roasted garlic. Serve with calamansi or lime.
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