Combine water, pork leg bone, salt and ground black pepper in a pot. Boil and simmer for an hour or two or until the pork meat is tender.
In a separate pan, sauté ginger, garlic and onion in cooking oil.
Add the chicken breast and sauté until slightly brown.
Stir in the glutinous rice and beef bouillon cubes. Pour the mixture into the broth pot.
Pour in 6 cups of water. Boil and simmer until the rice is cooked. Stir from time to time. Add more water if needed.
Season with fish sauce and ground black pepper.
Garnish with onion chives, hard boiled eggs and chicharon.