Congee:
1/4 cups of Pinkie’s Farm Adlai grain
2 cups vegetable stock (this is one pack of our stock…you can also choose chicken stock depending on your taste)
1 carrots (Cut in cubes)
1/2 cup dried Shiitake mushrooms
1/2 cup Old Swiss Inn Hungarian sausage (You can use your choice of sausage: Schublig, Veal, or Hungarian)
1 small knob of ginger
Salt and pepper, to taste

Toppings:
1 fresh eggs
Mesquite bacon
Chopped green onions
Crispy fried garlic
Chili oil

Place the adlai, stock, ginger, and a pinch of salt and pepper in a pot over medium heat. In a large bowl, soak the dried mushrooms in 4 cups of warm water then set aside. Once it boils lower the heat and simmer, add the mushrooms, sausages, carrots, and stir occasionally, for another 30 mins. Continue to simmer for 15 mins,Taste and adjust seasoning with salt. If your congee looks too dry, add some liquid (water is fine if you don’t have any more stock). If it is too runny just keep simmering until it reaches the consistency you like. Once it’s done you can now serve with your choice of toppings!