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