In a stockpot, heat three tablespoons of oil and sauté two tablespoons of garlic, the ginger and the onion. The garlic is done when light brown and the onion when transparent.
Add rice and sauté for five minutes. Add water. Bring mixture to a boil, stirring occasionally. Reduce the heat to a simmer, add chicken, and continue cooking for another 30 minutes or until rice is done.
While waiting for the rice to cook, heat the remaining two tablespoons of oil in a skillet and fry the two remaining tablespoons of garlic until golden brown. Set aside.
When the rice is finally cooked, add fish sauce and continue cooking over low heat for another three to five minutes.
Serve in soup bowls. Sprinkle the fried garlic, pepper, and chopped spring onion, on top.