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Chinese Yam Congee

Soups and Congees

Chinese Yam Congee
1/2 cup dried Chinese yam slices
1/2 cup jobs tears
1/2 cup lotus seeds
1/2 cup glutinous rice
1/4 cup sugar (optional)
1. Soak yam slices, job's tears, lotus seeds, and rice, each separately, for four hours or overnight. Then drain them.
2. Put ten cups of water in a large pot. Add the four drained items and bring to the boil, then immediately reduce the heat and simmer them for two hours, stirring occasionally.
3. Add sugar, if desired, and serve. Reserve any unused congee covered and in the refrigerator. It keeps about a week.

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