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1
Saute ginger, onion, and 4 cloves minced garlic (reserve 2 tablespoons for later - you're going to fry it until crispy to use as a garnish after it's done) in oil in a stock pot for about 5 minutes, or until soft.
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2
Add the chicken, piece by piece, and cook until brown - approximately 8 minutes.
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3
Add rice and then fish sauce, saute for a few minutes. The rice should be fully incorporated with the chicken/garlic/ginger mixture.
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4
Add the water to cover the mixture, plus a little more. Reserve some on the side to add to the porridge while it cooks, depending on how thick you'd like for it to be. Bring to a boil, and then down to a simmer -- simmer on low for 20 minutes, stirring occasionally, or until rice is cooked through and desired thickness is achieved.
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5
While the congee is cooking, season it with salt and pepper to taste -- remember that fish sauce is very salty, so be mindful not to over-salt.
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6
Fry the remaining minced garlic in oil until crispy brown. Set aside on a paper towel to drain.
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7
Portion into bowls and garnish with crispy garlic, sliced green onion, and fresh squeezed lemon/calamansi juice. Add a splash of fish sauce upon serving, if desired.
