Step 1

In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.

Step 2

Simmer the congee for about 1 hour or until the congee is thickened and creamy.

Step 3

While the congee is simmering, heat a large skillet over medium-high heat. Add Chinese sausage and cook for about 2 minutes or until the sausage begins to release its fat. Gently stir in the mushrooms and soy sauce. Cook for about 2 minutes or until mushrooms are tender. Remove from heat.

Step 4

When the congee is finished, stir in the mushroom and sausage mixture.

Step 5

Add salt to taste and green onions. Serve the congee hot.