Rice and Sweet Corn Porridge with Dried Scallops

Name: Rice and Sweet Corn Porridge with Dried Scallops
Ingredients: 8 small dried scallops (1 ounce; see Note); 6 small dried wood ear mushrooms ( 1/2 ounce; see Note); 2 ears of corn—kernels cut off, cobs cut crosswise into 1-inch pieces; 2 quarts plus 1 cup low-sodium chicken broth; 1 large chicken thigh (7 ounces); One 2-inch piece of fresh ginger, peeled and thinly sliced; 1 celery rib, sliced 1/2 inch thick, plus 1/2 cup celery leaves; 1 1/2 cups short grain or sushi rice, rinsed; 1 tablespoon tamari; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; Salt