Stewed beancurd in a King Oyster Mushroom Chicken Broth

I saw giant oyster mushrooms from Korea, considered a delicacy here. I was trying to recreate the toufu soup that I had in Korea and this is what I came up with.

The original stewed beancurd soup was vegetarian but my household are meat eaters, and would feel weird without meat, so I threw in chicken and chicken soup. In addition, being so huge, the mushroom slices had an almost abalone texture to them, very meaty and smooth. In addition, just because I'm too lazy too cook the rice separately, I put in brown rice to make it into a porridge. The result - a velvety creamy stock which reminds me of risotto texture.

In addition, I put in the beancurd whole at the beginning, and expected it to break up. I was pleasantly surprised to find it was still whole, and in fact, the taste of the stock had permeated into the beancurd, effectively 'marinating' it!

Ingredients
1 packet of king oyster mushrooms, sliced on the diagonal
1 tin of Swenson chicken stock
1 packet of silken toufu (suitable for soup)
1 cup brown rice
8 chicken wings
1 tbsp wine
1 tbsp light soya sauce
2 cloves garlic, smashed
1 thumb sized ginger, thinly sliced
1 large red onion, diced
1 litre of water

Method
1) Marinate the wings with wine and soya sauce and set side to marinate for at least 1/2 hour.
2) Heat up a pot and fry the diced red onion and ginger.
3) Add the wings and briefly fry until the wings are lightly browned.
4) Briefly fry the mushroom slices.
5) Add the stock and water, and garlic.
6) Pour in the washed brown rice and stir.
7) Carefully place the toufu into the pot, making sure not to break it. Ensure its immersed in the stock.
8) Bring to a boil before turning it down to gently simmer for 20 to 25 minutes.
9) Serve immediately.