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 25-30 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 10-15 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.