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Lily Bulb and Mung Bean Congee

Soups and Congees

Lily Bulb and Mung Bean Congee
1/2 pound mung beans
1/2 cup glutinous rice
2 fresh lily bulbs, separated into their individual sections
2 slices (which is almost a half a pound) of slab sugar, crushed with handle of the cleaver
a dash of salt
Preparation: 1. Rinse mung beans discarding any broken ones and soak overnight; and soak the rice separately, also overnight.
2. Bring two quarts of cold water to the boil and add the rice and simmer for one hour. Then add the beans and cook for another twenty to thirty minutes until almost all the beans have split open.
3. Add lily buds and the sugar and simmer another five minutes until all the sugar is dissolved, then add the salt, stir, and serve.

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