Arroz Caldo (Filipino Chicken and Rice Soup)

Heat oil in a pot over medium heat. Brown chicken in the hot oil 5 to 7 minutes. Add onion and garlic; cook until onion is clear about 5 minutes. Stir rice ginger and patis into the pot; cook for 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat and let simmer until chicken is no longer pink in the centers and rice is tender about 20 minutes. Squeeze lemon juice into the soup and serve.