Use a good homemade stock here, if possible, because its flavor will be the basis of this simple porridge. I like the nutty, textured quality of whole grains in this dish, but feel free to use white rice or a combination of white and brown rice. And if frying chicken at the last minute is not something you want to tackle on an evening, a handful of just about any leftover meat pulled from the bone, or from a store-bought rotisserie chicken, is a perfectly acceptable substitute.
Rinse the grains in a sieve under running water, then dump them into the slow cooker. Add the stock, wine, and ginger. Cover and cook on low for 8 hours.
Cut the chicken into strips ½ inch (12 mm) thick. If doing this in the morning, put in a covered container and refrigerate. Put the flour in a medium bowl or on a plate and sprinkle with a pinch of salt and a grinding of black pepper. Put the panko in a second bowl or plate. Line a plate with paper towels and set aside.
In a small bowl, whisk the egg together with
Whisk the rice mixture in the cooker and season with soy sauce to taste. Serve in bowls, topped with the fried chicken, scallions, cilantro, and sesame seeds.
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