Filipino-Style Congee (Lugaw)

• 5 cups water
• 2 cups uncooked white rice
• 3 tablespoons vegetable oil
• 1 whole head garlic, minced
• 1 tablespoon sliced ginger
• 2 tablespoons sliced onion
• 2 skinless, boneless chicken breasts, cut into cubes
• 1 tablespoon fish sauce, or to taste
• ground black pepper to taste
• 1 teaspoon annatto powder
• 2 hard-boiled eggs, peeled, or to taste
• 2 tablespoons chopped spring onions, or to taste

1. Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
2. Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
3. Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
4. Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
5. Garnish bowls of congee with reserved fried garlic.

water, white rice, vegetable oil, head garlic, ginger, onion, skinless, fish sauce, ground black pepper, annatto powder, eggs, spring onions

Taken from www.allrecipes.com/recipe/258064/filipino-style-congee-lugaw/ (may not work)