1. Cook the rice according to directions on package. When the rice is cooked, blend half of it in a blender with a little water until the consistency is thick and soupy (like porridge). Set aside.
2. In a large pot over medium high heat, add 2 tablespoons of olive oil, garlic, ginger and onions. Cook for 2 to 3 minutes, until the onions are translucent.
3. Add the chicken, lower the heat to low and cover. Simmer for 5 minutes.
4. Add the fish sauce and 1/2 cup of water (do NOT stir), cover and cook on low for 5 minutes.
5. Stir and add enough water to cover the chicken, bring to boil, cover, and simmer for 20 minutes.
6. Stir in the blended rice mixture and add the saffron.
7. Stir well until the rice turns golden yellow.
8. Bring to a boil, cover and simmer for 5, until the rice has thickened. Stir occasionally to prevent rice from sticking to the bottom of the pot.
9. Turn the heat off, check that the chicken is cooked through and let cool for 5-10 minutes.
10. Serve in a bowl and top with fried garlic, ginger, scallions and lemon wedge.

Garlic and ginger garnish

1. In a pan over medium high heat, add minced garlic, half of the ginger strips and 2 tbps olive oil. Fry until light brown and set aside.