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Daikon and Conpoy

Soups and Congees

Daikon and Conpoy
3 conpoy soaked for two hours, then shredded into thin strips
2 pounds daikon, peeled and made into balls using a melon-ball-tool, or dice into half-inch squares
2 slices fresh ginger, minced
1 teaspoon salt
1 Tablespoon Chinese rice wine
3 Tablespoons sesame oil
1 quart chicken broth
1. Drain the shredded conpoy, then re-soak it for another two hours in one cup of hot water. Then drain and set aside.
2. Mince or grind the rest of the daikon and put it and the shredded conpoy, and the soaking liquor, ginger, salt, rice wine, sesame oil, and the broth in a large pot and simmer this for ten minutes.
3. Add the daikon pieces and simmer another five minutes, then serve in soup bowls.

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