Soak the rice overnight. Chop the green onions and cilantro finely, and mince the white parts of the green onions. Clean the pork liver and chicken gizzards with salt water and cut them into bite-sized pieces. Marinate the liver and gizzards with a little seasoning powder, fish sauce, and minced white onion parts. Let it marinate for 20 minutes.

Bring a pot of water to a boil with 1/2 onion, peeled and crushed ginger, and a pinch of salt. Once boiling, add the bones and simmer, skimming off any foam to keep the broth clear. Simmer the bones for 5 minutes, then add the glutinous rice and white rice. Cook over medium heat, stirring occasionally to prevent the rice from sticking to the bottom. If the rice expands and the water level drops, add more water as needed. Once the rice is fully cooked and expanded, add the liver and gizzards, and season to taste.