Rinse and soak both types of rice for 30 minutes. Drain well, then put rice into a deep saucepot. Add fresh chicken stock. Cook to a slow boil for 2530 minutes.
Lightly season chicken with a little salt, sugar and sesame oil. Steam chicken until cooked through. Shred chicken meat and set aside. Pour the chicken juice into the porridge.
Meantime, deep-fry diced sole fish until crispy, then blend in a food processor until fine. Add fish fillet into the rice. Keep stirring while cooking for an extra 1015 minutes. Stir in seasoning to mix. Add the ground sole fish into the porridge.
Dish out and serve with a little of each garnishing ingredient.