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Trim uncooked fat from chicken, wash and drain well.
In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until limp and aromatic.
Add chicken and cook, stirring constantly, until lightly browned and have rendered fat. Add fish sauce and continue to cook for around 1 to 2 minutes.
Add rice and cook, stirring regularly, until rice starts to lightly brown. Add water and bring to a boil, skimming scum as it rises to surface. Add bouillon cubes and stir to dissolve. Lower heat, cover and simmer, stirring occasionally, until the rice has softened and the congee has thickened to desired consistency. Season with salt and pepper to taste.
Ladle on bowls. Add boiled egg and garnish with green onions and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.
For the Fried Garlic Bits: In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.