Soak the rice for about an hour then drain

Finely chop mushrooms

Boil boneless chicken pieces in chicken stock until chicken is cooked though.

Add 2 tablespoons of sesame oil to a medium size pot. Add rice and stir fry for a few minutes over medium hear until rice turns translucent

Pour stock into pot and bring it to boil. Continue to cook, stirring occasionally for about 20 to 25 minutes or until the rice is cooked or softened. Start with medium low heat but reduce to lower heat when the stock is visibly reduced. Stir occasionally (more frequently as the stock is reduced) so the rice do not stick to the bottom of pot.

Stir in mushrooms, cover and simmer for additional 10-15 minutes until the vegetables are soft. You can also adjust the consistency of porridge to your taste by adding more stock or water

Since the chicken is already cooked, stir it in during the last few mins of simmering, leaving some to use as a garnish, if desired. You can add salt or pepper at the end or serve on the side. Serve hot with the scallions garnish on top.