Make chicken broth by boiling the chicken, onions, garlic in a deep pan.
Season the dish with whole peppercorns and salt.
Remove scum when the water begins to boil.
When the chicken cooks, place the meats on a dry dish; and set the broth aside.
If using wings, remove the skin from the bones. Put the chicken bones back to the broth.
Cut the chicken breasts into smaller parts using your ladle. No need to cut them thinly with fork and knife.
Set aside the meats.
In a separate boiling pan, heat up the cooking oil.
When the oil is ready, fry a portion of the ginger strips.
When the ginger turns golden, remove from the pan and drain the oils. We’ll be using the crispy ginger for garnish.
Fry the rest of the ginger.
When the ginger turns golden, add the chicken.
Season the dish with fish sauce and ground peppers. Stir well.
When the chicken releases more juice, add in the onions. Stir well.
Add the uncooked rice. Grind the rice against the chicken so it will acquire more flavors.
Add a cup of the chicken broth into the dish. Stir well.
Cover the dish. Make sure that the heat is at medium.
When the rice absorbs the broth, add another cup. Do this until the rice cooks entirely.
Add more chicken broth according to the consistency you want for your soup. If you want a think porridge, put just enough broth as soon as the rice cooks. If you want a clearer porridge, add more broth.
Season the dish with fish sauce and pepper.
Upon serving, garnish with green onion tips, fried ginger, boiled eggs (optional) and lemon.
If the chicken broth you prepared is not enough while cooking the rice; you may use store-bought chicken broth to augment the difference. You can also use hot water with chicken cubes or water with fish sauce, ground pepper and onions.