STOVETOP: Heat a stockpot or Dutch oven over medium heat. Add vegetable oil. Add onions, garlic, and ginger. Cook, stirring, until fragrant and somewhat translucent. Add chicken. Cook, stirring occasionally, until chicken is no longer pink. Add fish sauce and black pepper, then rice and chicken broth. Stir well. Bring to the boil and simmer until rice is very soft, 30-40 minutes.

INSTANT POT: Press Saute button and adjust to High. When IP reads HOT, add vegetable oil. Add onions, garlic, and ginger. Cook, stirring, until fragrant and somewhat translucent. Add chicken. Cook, stirring occasionally, until chicken is no longer pink. Add fish sauce and black pepper, then rice and chicken broth. Stir well to make sure nothing is sticking to the bottom. Turn IP off. Put on the lid. If you have a Porridge button, press that; otherwise set it for Manual, High pressure, 20 minutes. When it's done, leave it alone for 10 minutes, then release all the pressure.

Taste and adjust seasoning. Dish into bowls and garnish each helping with sliced green onions, crisp-fried garlic, and a slice of hard-boiled egg. Season to taste with the salty fish sauce and kalamansi juice. If desired, thin with a little more chicken stock or water.

NOTES * This thickens a lot when it cools, and is pretty porridge-y. It depends a lot on how "sticky" your rice is and how much broth it absorbs. if you wish, add water or chicken broth when reheating. * I like short-grain rice like Calrose or Kokuho -- it gets nice and sticky. I don't think brown rice will work -- its cooking time will overcook the chicken, and it won't get sticky. * If you don't like discovering ginger by biting on it, you can put the slices into a spice bag before cooking, and remove the bag when done. * If fish sauce is unavailable, just add salt and pepper to your individual serving. We use kalamansi (Filipino kumquat) juice, but lemon or lime wedges are an acceptable substitute.