PREPARATION INSTRUCTIONS:

• Brisket and congee are both best warmed in a pot of steadily simmering water in the vacuum bags they are packed in. Simmer for approximately 15 minutes.
• Carefully remove bags from water, cut open and serve with the included peanut scallion salsa, chili oil, lime wedges and chopped cilantro.
  

INGREDIENTS: brisket, tamari, shao xing wine, black sugar, chinkiang vinegar, rice vinegar, salt, pepper, chili flake, canola oil, apple, garlic, ginger, lime, cilantro, scallion, white rice, chicken stock (chicken bones, vegetables, kombu), mint Allergens: Soy, Peanuts