• Place rice in a bowl and rinse. Drain water well and set aside.
• Add 2 tablespoons ghee or avocado oil to a dutch oven over medium-high heat and add half of garlic. Keep a consistent move of the garlic and cook until it turns a golden brown. Remove from dutch oven, draining the oil, and place in a paper towel-lined ramekin. Set aside.
• Add remaining 1 tablespoon of oil to dutch oven. Add ginger and garlic and sauté for 1 minute over medium heat. Lower heat to medium-low and consistently stir mixture for 8-9 minutes. This is to allow the mixture to infuse with the oil. Do not allow mixture to brown, rather, it should remain a golden yellow throughout cooking.
• Add chicken thighs and cook for 8 minutes over medium-high heat, until chicken is no longer pink. Season to taste with kosher salt and add fish sauce, then stir. Add rice and cook over medium heat for 2 minutes, stirring to allow flavors to marry. 
• Add chicken stock and stir constantly. It's important to keep a consistent stir for 10 minutes, as this will allow rice to release starch and thicken the stock. 
• Once mixture comes to a boil, lower heat to a simmer and cook for 20 minutes, stirring every few minutes. While arroz caldo is cooking, start making hard-boiled eggs. See below
• Once cooked, adjust seasoning with kosher salt, fish sauce, if necessary. Add a couple of grinds of pepper and stir. Remove pot from heat and cover. Let stand for 15 minutes. Arroz caldo with continue to thicken.
• Ladle arroz caldo into bowls and top with hardboiled eggs, garlic chips, green onion, freshly cracked pepper, a whisper of fish sauce, and a squeeze of calamansi (or lemon juice).

Hard Boiled Eggs

• In a small saucepan, add eggs and cover just until water is 1 inch above eggs. Place lid on saucepan. Turn on heat on medium-high. Prepare an ice bath.
• Once water comes to a boil, turn off heat and start a timer for 11 minutes.
• Once timer ends, transfer eggs to an ice bath and leave for 2 minutes. Peel, cut in half and set aside.