In a pot, boil 1 pound chicken for 10-15 minutes under medium heat. Once done, remove the chicken meat and set aside. Also remove the scum that float from the broth. Set the broth aside.
Meanwhile, wash 3 cups of long grain rice and add 8 cups of water to make a rice porridge.
While you are cooking the rice, you can now marinate your chicken for the congee. In a bowl, mix chicken with soy sauce, oyster sauce, white pepper, fish sauce and sesame oil and marinate for 10-15 minutes.
In a low-medium heat, sauté garlic and onion in a cooking oil in a pan and add the marinated chicken until white/ish in color.
Add the chicken broth to the rice porridge and bring to a boil for 2-3 minutes. Then add the cooked marinated chicken and bring it to a boil for 3-5 minutes. You may add water as needed until your desired consistency of the congee is achieved.
Taste your congee and adjust the taste to your liking. Transfer to a serving bowl and top it with spring onions and boiled eggs.