Shrimp & Chicken Congee

This recipe for savory rice porridge comes from EatingWell's Test Kitchen manager, Breana Lai Killeen. "In the U.S., this dish is called congee, but in Hong Kong, we call it jok," she says. "My dad's version was always pretty bland, but this recipe is adapted from one in the cookbook A Place at the Table from a Laotian chef who, just like me, is a first-generation Asian raised in North Carolina."

Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well.

Course Main Course

Cuisine AANHPI

Keyword Chicken Bouillon, Chicken Legs, Cilantro, Garlic, Ginger, Jasmine Rice, Lime, Salt, Scallions, Shiitake Mushrooms, Shrimp, Sugar, Water, White Pepper

Cooking Method Stovetop

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Calories 226kcal

Author EatingWell.com

Equipment

Stovetop
Cast Iron Pan
Large Pot

Ingredients

1 kbob Ginger Unpeeled
6 cloves Garlic Unpeeled
1 handful Cilantro Stems Plus chopped leaves for serving
15 cups Water
1 pound Chicken Legs
5 Dried Shiitake Mushrooms Or Chinese black mushrooms
1 Tablespoon Chicken Bouillon Paste Low-sodium
1½ teaspoon Salt
1 pinch Sugar
1½ cups Jasmine Rice
8 ounces Shrimp Shell-on
¼ teaspoon White Pepper
Lime Wedges For garnish
Spicy Chili Crisp For garnish

Instructions

Place ginger and garlic in a small cast-iron pan over high heat. Cook, turning occasionally, until lightly charred on all sides, 6 to 10 minutes
Meanwhile, trim scallion ends and cut the whites from the greens. Tie the scallion whites and cilantro stems together with kitchen twine. Slice the scallion greens and reserve for garnish.
Meanwhile, trim scallion ends and cut the whites from the greens. Tie the scallion whites and cilantro stems together with kitchen twine. Slice the scallion greens and reserve for garnish.
Bring water to a boil in a large pot over high heat. Add the scallion bundle, the garlic, the ginger, chicken legs, dried mushrooms, bouillon paste, salt and sugar. Reduce heat to maintain a lively simmer and cook, stirring occasionally, for 20 minutes. Stir in rice, shrimp and pepper; cook, stirring occasionally, until the mixture has the consistency of porridge, about 40 minutes.
Transfer the chicken, shrimp and mushrooms to a clean cutting board. When cool enough to handle, shred the meat from the chicken, peel and chop the shrimp, and slice the mushrooms. Discard skin, bones and shells. Remove and discard the scallion bundle, ginger and garlic.
Serve the congee topped with the chicken, shrimp, mushrooms, scallion greens and chopped cilantro. Garnish with lime wedges and spicy chili crisp, if desired.

Notes

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition