Serves 4 For the Rice Porridge 1 cup short grain rice 4 1/2 ounces fresh shiitake mushrooms, plus 4 extra for garnish, stems removed 1 teaspoon toasted sesame oil 8 cups chicken stock (preferably homemade) To Serve 6 ounces roasted chicken meat, skinless and boneless, store-bought or leftovers 1/2 packed cup drained cabbage kimchi Pinch of salt 4 tablespoons fried shallots 4 teaspoons chopped chives 1/4 teaspoon black sesame seeds Soy sauce, for serving Rinse and soak the rice, with enough water to cover the rice, for at least 30 minutes or longer. Drain well and set aside. While the rice is soaking, cut the mushrooms into 1/3-inch cubes. Set aside. In a large heavy-bottomed pot or a Dutch oven, heat the sesame oil over medium-low heat until just fragrant, but do not burn. Add drained rice and lightly toast it, for about 2 minutes, while stirring constantly. Add mushrooms …