Tori zosui recipe: japanese rice & chicken porridge

Ingredients

• 2 cups chicken stock
• 12 — 13 square inches dashi kombu
• -1/8 teaspoon coarsely ground black pepper
• 1 1/4 — 1 1/2 cups cooked Japanese rice
• 1/3 — 1/2 pound cooked chicken , shredded into thin strips about 1/4-inch wide and 1 1/2-inches long
• -1/2 teaspoon freshly grated ginger
• 2 – 3 scallions, thinly sliced
• Salt and pepper to taste