Heat 3 tablespoons of cooking oil in a large pot over low heat. Fry 8 chopped garlic cloves slowly until golden, then lift out and set aside.
Sauté 3 chopped onions and 3 thumb-sized pieces of julienned ginger in the same oil until soft. Add 900g of chicken, cut into serving pieces, and brown lightly.
Stir in ¾ cup of jasmine rice and ¾ cup of glutinous rice. Add 4¼ cups of water, 2 chicken bouillon cubes, 1 tablespoon of safflower (kasubha), and 1 teaspoon of ground turmeric. Bring to a boil.
Simmer on the lowest heat for 35-50 minutes, stirring often, until thick. Season with fish sauce and pepper, then top with 8 hard-boiled eggs, 1 cup of chopped scallions, and the fried garlic.
