Heat 1 tablespoon (15 mL) of the oil in a large Dutch oven or heavy pot over medium heat. Add half of the chopped garlic and cook, stirring often, for 30 to 60 seconds, until lightly golden. Transfer the garlic to a small plate; it will continue to crisp as it cools.

Add the remaining 1 tablespoon (15 mL) oil to the pot. Add the onion, ginger, and remaining garlic. Cook for 3 to 4 minutes, stirring often, until fragrant and softened.

Add the chicken and cook for 3 to 4 minutes, stirring, until the outside is no longer pink. It does not need to be cooked through at this point.

Stir in the rinsed rice, chicken broth, fish sauce, black pepper, optional safflower or turmeric, and salt. Bring the mixture to a boil over medium-high heat, stirring once or twice so the rice does not settle on the bottom.

Reduce the heat to low and simmer gently, partially covered, for 35 to 40 minutes. Stir every 5 to 10 minutes, scraping the bottom of the pot, until the rice has broken down and the porridge is thick and creamy. The chicken should reach an internal temperature of 165°F (74°C).

If the arroz caldo becomes thicker than you like, stir in additional hot broth or hot water, 1/2 cup (120 mL) at a time, until it reaches your preferred consistency. Taste and add a little more salt only if needed.

Ladle into bowls and top with the crisp garlic, scallions, hard-boiled egg, and a squeeze of lemon. Serve hot.