1-First, fry minced garlic in 5 tablespoons of cooking oil until it turns golden; set aside as a topping for later.

2-Next, sauté 3 chopped onions and 3 thumb-sized pieces of julienned ginger in the same pot until they release their aroma.

3-Then, add 2 pounds of chicken pieces and brown them lightly to seal in the juices.

4-Combine the chicken with 3/4 cup jasmine rice and 3/4 cup sweet rice in the pot.

5-Pour in 34 ounces of water along with 2 chicken seasoning cubes, and optionally add 1 teaspoon turmeric powder and 1 tablespoon safflower for color.

6-Bring the mixture to a simmer and cook for 35 to 50 minutes, stirring occasionally to avoid sticking and adding more water if needed for the right consistency.

7-Season with fish sauce and ground black pepper to taste, then serve hot topped with 8 hard-boiled eggs, the fried garlic, and 1 cup of chopped green onions.