Step 1

Add the whole chicken, onion, ginger, salt and mushroom powder to a 6 to 8 quart pot. Fill the pot with water, enough to cover ingredients.

Step 2

Take the pot of water to a boil on high heat, then reduce the heat to a simmer on medium low heat.

Step 3

Use a ladle to skim any scum and foam off the top of the broth.

Step 4

Let the stock simmer uncovered for 40 minutes, or until chicken is done.

Step 5

Use tongs to remove chicken from the pot. Set aside.

Step 6

Wash the rice. Add rice to a mesh strainer and rinse it thoroughly with cold water until water runs clear. About 15 to 20 seconds.

Step 7

Heat a medium pan on medium heat. Add about 1 to 2 teaspoon of olive oil. Add the rice, stir frequently and roast until rice is dry, about 30 seconds.

Step 8

Add the rice to the pot of broth and simmer for 20 minutes or until the rice expands and is fully cooked.

Step 9

Shred the chicken into bite size pieces (add it back into the pot if it needs to be reheated). Ladle the porridge into a bowl, add the chicken. Garnish with cilantro, green onions and season with ground pepper and squeeze of lime. Optional: add fish sauce and additional mushroom seasoning as needed to taste.