CONGEE

1 tbsp cooking oil
1 tsp minced fresh ginger
2 C cooked rice
1 C minced cooked chicken
1 C chicken stock (use more if you like a more soupy consistency)
salt and pepper to taste
1 tsp minced green onions

Heat the cooking oil in the saucepan and saute the minced ginger for 2-3 minutes. Add the rice, minced chicken and chicken stock. Simmer for 5 minutes. Season with salt and pepper to taste and serve topped with green onions.