Shrimp and Chicken Congee
This well seasoned congee recipe (Chinese rice porridge) gets taken up a notch by adding chicken, nourishing vegetables and succulent shrimp.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 cups water
- 1 cup uncooked jasmine rice
- 1 chicken bullion cube
- 1 lb chicken thighs (boneless skinless)
- 1/2 lb large shrimp (peeled and deveined)
- 1 small shallot (minced)
- 1 tbsp fresh ginger (minced)
- 1 tbsp soy sauce
- 3 baby bok choy (chopped)
- 3 green onions (chopped)
- 1 cup frozen peas
- 1 tbsp vegetable oil
- Soy Sauce
- Chili Oil
- Spicy Chili Crisp
Instructions
- 1
Bring water to a boil and add rice, bullion cube and chicken. Bring to a boil again and cook, covered, for 10 minutes on medium. Chicken should be cooked through with internal temperature of 165°F. Remove chicken from pot and set aside to cool. Place lid back on pot partially and cook on low for 30 minutes, stirring often with a whisk (See Note 1).
- 2
While rice cooks, marinate shrimp in small bowl with shallot, ginger and soy sauce.
- 3
Prep the vegetables and set aside. Shred the cooled chicken into bite size pieces or chop.
- 4
In a small skillet over medium heat add oil. When it starts to shimmer add the shrimp mixture and cook 1-2 minutes per side and shrimps turn pink. Remove from heat.
- 5
To the cooked congee add all of the shredded chicken, cooked shrimp mixture and chopped vegetables. Stir through and season to taste with salt. If too thick, add chicken stock or water for a thinner consistency.
- 6
Serve in bowls with soy sauce and or chili crisp drizzled on top.