Rice Chicken Porridge (best for weight loss)

|2 to 3 pound whole free range chicken|1 to 2 ounce knob of ginger, peeled|1 whole yellow onion, peeled|16 cups water about 4 quarts or enough to cover chicken and ingredients. filtered water preferred.|1 tablespoon natural mushroom seasoning|2 teaspoon kosher salt|1 to 2 teaspoon olive oil|1 stalk green onion, chopped (optional)|1 bunch cilantro leaves (optional)|Ground pepper (optional)|1 lime, cut into wedges (optional)|Fish sauce

|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. |Take the pot of water to a boil on high heat, then reduce the heat to a simmer on medium low heat. |Use a ladle to skim any scum and foam off the top of the broth.|Let the stock simmer uncovered for 40 minutes, or until chicken is done. |Use tongs to remove chicken from the pot. Set aside. |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. |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. |Add the rice to the pot of broth and simmer for 20 minutes or until the rice expands and is fully cooked. |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 as needed to taste.