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Red Congee

Soups and Congees

Red Congee
5 Tablespoons red beans, soaked for three hours, then drained
2 Tablespoons red rice
3 pieces (about half a tangerine) dried tangerine peel
2 Tablespoons mung beans
3 cups leftover chicken congee with pidan (see Volume 9(1) pp 10) or any white rice congee
3 Tablespoons granulated sugar
1 teaspoon salt
1. Check beans and discard any broken ones, then put them in a bowl with the red rice and six cups of cold water. Allow these to soak overnight.
2. Drain and discard the water, put the beans and rice and the tangerine peel and the mung beans in a pot with six cups of cold water, and bring to the boil, reduce the heat, and simmer covered for three hours.
3. Discard the tangerine peel, and add the congee, and stir well. Bring almost to the boil, reduce the heat, add the sugar and the salt and simmer uncovered stirring often for one hour; then serve.

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