Rice congee.
With beef short ribs, deboned chicken thighs & stuff.
Medium-hot oil, chopped smashed garlic, julienned ginger, sauté, beef short ribs, brown/toss around. A pack of "pickled cabbage" (雪菜大王) [Da Xing brand] a.k.a. "potherb mustard" with juices added in, stirred around/sauté continued. Water. Simmer 1+ hours. Long grain rice, simmer some more. Sliced deboned chicken thigh added (the chicken bones went in earlier), simmer, halved deep fried tofu puffs (tau pok) also added in. Seasoning adjusted.
A portion bowled, dressed w/ chopped scallions, coriander leaves, deep-fried shallots, ground white pepper, plus a raw farm-fresh egg.
After breaking the egg, partially mixing in, and lifting up a piece of beef short rib for the pic.
Total cooking time was around 2+ hours, no more than 2-and-a-half. Yes, the beef short ribs were lovely and tender.
