Filipino Arroz Caldo

Rinse the rice. Place rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear. Let drain.

Start the aromatics. Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook 3 to 4 minutes until softened. Stir in the minced garlic and all the ginger. Cook 1 to 2 minutes until fragrant.

Brown the chicken lightly. Add chicken thighs and cook 2 to 3 minutes per side. You are not fully cooking them yet, just building flavor.

Simmer. Add rinsed rice, chicken broth, water, fish sauce, bay leaf (if using), salt, and pepper. Stir well, scraping any tasty bits from the bottom. Bring to a boil, then reduce to a gentle simmer.

Cook until creamy. Simmer uncovered 30 to 40 minutes, stirring every few minutes so the rice does not stick. The rice should break down and the mixture should look like a loose porridge. If it gets too thick, add more broth or water in 1/2-cup splashes.

Shred the chicken. Remove the chicken to a plate. When cool enough to handle, shred the meat and discard bones and skin (or chop and keep the skin if you love it). Return chicken to the pot and stir.

Make the toasted garlic topping. While the arroz caldo finishes, warm 2 tablespoons oil in a small skillet over medium-low. Add the sliced or finely chopped garlic and cook, stirring often, until golden. Pull it early because it keeps browning. Transfer garlic (and the garlicky oil) to a small bowl.

Final seasoning. Taste and adjust with more fish sauce, salt, and black pepper. Turn off the heat. If using kasubha, stir in a pinch right at the end for color.

Serve. Ladle into bowls and top with toasted garlic (plus a drizzle of the garlic oil), scallions, and a generous squeeze of calamansi, lime, or lemon. Add egg or chili oil if you want the full cozy-chaotic effect.