Culinary Creations

26 Culinary Creations MY CONGEE VINNY WHEN ITALY AND CHINA MEET mily Luc Fa h n Of T e e Kitche m Th Fro DIRECTIONS 1. Buy premade (if available) or make congee dish. 2. Preheat the pan with a little oil and sauté Italian sausage meat and add Chinese f ive spice. Mix with congee when complete. 3. While this is cooking, boil water for your hard boiled eggs. 4. When water is boiled, carefully place your eggs into the pot and cook for 10 minutes (or desired length of time). Once ready, strain, peel and set aside. 5. To make sure all the flavours play well together, chop shallots and, in the same pan as the Italian sausage oil, f ry them with the cheong sausage. Once cooked, set aside as an additional topping. 6. Plate your congee in a bowl and top with shallot and cheong sausage mix and hard boiled egg before serving. INGREDIENTS • Congee • Schneiders Hot Italian Sausage Meat • Chinese Five Spice • Shallots • Cheong Sausage • Oil • Egg (At Least 1 Per Person/Dish)