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Buddha's Rice Soup

Soups and Congees

Buddha's Rice Soup
2 cups red beans, soaked for twelve or more hours
2 cups white beans, soaked for twelve or more hours
2 bowls cooked glutinous rice
1 bowl long cooked grain rice
6 cups peeled chestnuts, soaked for two or more hours
1 pound Chinese yams, peeled and chopped fine
2 cups Chinese red dates
2 cups lotus seed candy
1 cup vegetable oil (optional)
1 banana, sliced thin lengthwise (optional)
1. Boil red beans and the white beans separately, each for three hours. Cool, drain and remove them, and discard their skins.
2. In a large pot, put in cooked red and white beans, the cooked glutinous and the cooked long grain rice, the chestnuts, chopped yams, red dates, and the lotus seed candy.
3. Put in enough boiling water to cover this mixture by five or six inches, cover the pot, and simmer for four or five hours. Then serve with any garnish on top of each bowl.
Optional garnish: Heat oil in a deep pot, and fry two or three slices of the banana at a time, then drain them thoroughly. Stand one up on an angle, straw-like to garnish each bowl.

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