In a large cooking pot heat some oil, saute ginger for 2 minutes, followed by some onions and cook for another 2 minutes. add chicken, cook until the meat turns white then add rice. mix all the ingredients while cooking it for another 1-2 minutes. add 1 litre of water and bring it to boil on high heat. turn the heat down, add salt, ground pepper and simmer the porridge for 30-40 minutes or until the starch from the rice starts to come out, rice grain is open and soft. continue to add water and stir when the porridge becomes too thick. prepare your condiments and toppings while waiting the porridge is simmering. check the porridge and taste it, you can add more salt at this stage if you want. when you are happy with your porridge you can turn the heat off. arroz caldo is best serve hot. be careful not to burn your tongue! pour some arroz caldo in a bowl, add your toppings and finished with some lemon or kalamansi.