Congee soup

Många av barnen i Kina äter risgröt/soppa, här är ett recept jag hittat på Internet

Rice Congee Soup (Jook)

9 Cups water
1 Cup uncooked long-grain rice
2 teaspoons salt
1 Fresh turkey wing (about 1 pound)
1 (1/2 inch) piece peeled fresh Ginger

Combine all ingredients in a large Dutch oven (I used a regular pot) and bring to a boil. Cover, reduce heat and cook 1-1/2 hours or until soup has a creamyconsistency, stirring occasionally. Remove from heat, keep warm. Discard ginger piece. Remove turkey, discard turkey skin and cut meatfrom bones. Chop meat into bite size pieces and stir meat into soup. Divide soup into 6 bowls and garnish with one or all of thefollowing.

Optional Garnish
Chopped green onions
Minced fresh parsley
Julienne cut peeled fresh Ginger
Soy sauce

I used one boneless, skinless chicken breast and it worked fine. It's a lot of soup so you can probably add more chicken if you wishand I'm sure if you cook with some of the chicken still on the bone it will add moreflavor, just make sure all the bones are out of the soup when youserve it.