Turkey Jook or Congee (Chinese)

I have had this Chinese comfort food, a thick porridge-like soup for 30 years or more. It has become a traditional way to use the turkey carcass after Thanksgiving.
My wife has this one in her head but helped me with the recipe details.

You may need to break up the carcass to fit your large soup pot.
Add 2 cups long grain rice (rinse to clean)
19 cups water
1 medium yellow onion (chopped)
1/2 TBSPN ginger root (skinned and minced)
2 cloves garlic (minced or pressed)
2 TBSPN pale dry sherry or rice wine
10 dried black mushrooms soaked in warm water until soft enough to cut into strips. Discard stems, add the water from the soaking mushrooms.
1 TBSPN salt

Bring to boil (covered) then simmer above ingredients for 2 hours, stirring occasionally.

Remove the bones, skin and cartilage scraping meat from bones and back into pot.

Beat 3 eggs and pour in a stream around the surface.
Add a tablespoon of sesame seed oil.

Re-cover and simmer for an additional 1/2 to one hour until egg has set.
Stir again and serve in bowls with chopped scallions and soy sauce to taste.