Soak 1 cup of glutinous rice in water for 30 minutes, then drain.

Heat a large pot over medium heat and add a little cooking oil. Sauté the julienned ginger, minced garlic, and chopped onion until fragrant and softened.

Add the chicken pieces to the pot and sauté until the chicken is lightly browned.

Stir in the fish sauce and continue to cook for another 2-3 minutes to let the flavors combine.

Drain the soaked glutinous rice and add it to the pot with the sautéed chicken and aromatics. Let the rice simmer for a few minutes, stirring occasionally.

Pour in 6 cups of water or chicken broth and bring the mixture to a boil. Once boiling, lower the heat and let it cook for about 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

After 30 minutes, add 2 stalks of lemongrass to the pot and let it simmer for an additional 10 minutes to infuse the flavor. Remove the lemon grass from the pot after simmering.

Add 1 tablespoon of safflower (Kasubha) to the pot and stir it in. Add salt to taste according to your preference, adjusting the seasoning as needed.

Serve the Chicken Arroz Caldo in bowls, topped with optional boiled egg, green onions, fried garlic and calamansi if desired.