In a large pot, add all the ingredients to make chicken broth. Cover, bring to a boil then lower heat and simmer for 30 minutes. Skim the scum off the top as it starts to boil.
When done, separate the meat from the broth. Discard the bones and cut the meat into bite-size pieces. Drain the broth using a fine sieve. Reserve the liquid.
TO MAKE CHICKEN ARROZ CALDO:
Heat oil in a large pot. Add the ginger then the onions and cook for a minute. Add the garlic and stir for a few seconds then add the rinsed glutinous rice. Next, add in the turmeric powder and stir well to combine. Put 6 cups of the reserved chicken broth and stir to scrape the rice that sticks to the bottom of the pan. Bring to a boil and simmer on low for 15-20 minutes or until rice is cooked and broth is thick. Add the cooked chicken pieces and season with patis and ground black pepper. Add more broth if needed.
Simmer for a couple more minutes then turn off heat.
Serve in a bowl and top with sliced salted egg, sliced green onions, fried garlic and lemon slices
Notes
*You can use store-bought chicken stock if you prefer or substitute vegetable broth to make it vegetarian