Heat the remaining 1 tablespoon of oil in the skillet. Add the mushrooms and cook over moderate heat until all of their liquid has evaporated and they start to brown, about 8 minutes. Transfer the mushrooms to the plate. Add the wine to the skillet and simmer over moderately high heat until it is reduced by half, about 4 minutes. Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms to the skillet and cook, stirring, until heated through. Add the scallions. Transfer to a platter and serve.