In a large pot, place the chicken intestines and water then bring to boil. Replace with new water, add the six pieces. Bay leaf, peppercorn, onion quarters, and smashed garlic and boil for an hour.
Fry half of the boiled chicken intestines.
In a wide pot sauté the onion, garlic, ginger until fragrant. Add the chicken liver let it cook and remove it from the pan. Add half of the chicken intestine, chicken gizzard, and chicken breast, saute the meats until cook season with salt and pepper.
Add the oyster sauce and cook until everything is slightly toasted. Deglazed the pot with chicken broth, add the vinegar and let simmer until the acidic smell has disappeared.
Add both rice, bay leaf, and chicken broth. Cook with constant stirring until the rice has become tender and the texture is like congee. Top with hard-boiled eggs, chopped green onions, fried chicken intestine, chicken liver, and toasted garlic. Serve with calamansi and patis.