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Mung Bean Congee

Soups and Congees

Mung Bean Congee
bones from spare ribs in the Spare Rib Soup
several beef bones
1 chicken carcass
1 ounce mung bean noodles, soaked until soft, then cut into one-inch pieces
1 cup cooked glutinous rice
2 slices fresh ginger
3 Tablespoons fermented rice
3 Tablespoons Chinese rice wine
3 chicken bouillon cubes
2 cups shredded Napa or another cabbage
2 scallions, shredded

1. Boil the bones in three quarts of water in a large pot for one hour, then remove them with a slotted spoon.
2. Strain the liquid and cut meat into half-inch pieces; discard the bones, and return both to the pot.
3. Add mung bean pieces and the glutinous rice and the fermented rice. Stir in the ginger and simmer this for another hour.
3. Then add the rice wine and the bouillon cubes and simmer for an additional half an hour.
4. Next add the cabbage and simmer five minutes, then sprinkle with the scallion pieces and serve in pre-heated individual soup bowls.

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