Tong Ho (茼蒿) in chicken stock/broth.
Rice congee with stuff.
On the way there...
Ginger, garlic, scallions, Tianjin Preserved Vegetable (天津冬菜; "tung choy"; Jyutping tin1 zeon1 dung1 coi3), "shredded pickled radish"/pickled mustard stem (榨菜; "char choy"; Jyutping zaa3 coi3).
The congee was made with the ginger & garlic sautéed in oil, water added, most of the tung choy, all of the packet of char choy, long grain rice; and seasoning adjusted.
A bowl of the congee w/ a couple of raw eggs [Royer & Riehl Family Farms], some tung choy, chopped scallions. and white pepper.
The eggs are broken up and folded into the hot congee with the other toppings.
More of the congee re-simmered w/ oiled dried beancurd sheets (腐竹; "fu chook" (in the sheet form; like this one); Jyutping fu6 zuk1) for a bit, seasoning adjusted, then fresh wild-caught cod slices folded in gently right at the end and the heat shut off. Bowled, topped w/ chopped scallions, deep-fried shallots/"red onions".
