Filipino-Style Congee (Lugaw)

Bring water and rice to a boil in a large pot. Cook stirring constantly until rice is soft about 25 minutes.

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.

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.

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.

Garnish bowls of congee with reserved fried garlic.