Heat the oil in a large cooking pot.

Saute the onion until the texture becomes soft.

Add the ginger and garlic powder. Shake-in some ground black pepper. Continue cooking for 1 minute.

Put-in the chicken and rice. Stir fry for 2 minutes.

Pour-in chicken broth and water. Let boil.

Adjust the heat between low and medium. Stir. Cover while stirring every 5 minutes. Continue to cook for the next 35 to 44 minutes. Add more water if needed.

Add-in a pinch of saffron or safflower (kasubha). Shake-in some salt and pepper to taste. You can also use fish sauce as a replacement for salt. stir.

Transfer to a bowl. Top with a slice of lemon and some chopped scallions.

Serve hot. Share and enjoy!