Quick & Easy Chicken & Shrimp Congee
If the term congee is unfamiliar to you, don’t let it scare you off. It is simply a loose rice porridge, usually savory. It is sort of soupy, very soothing, and easy to make. Congees are found in many Asian cuisines and they are quintessential comfort food – and you get to eat out of a bowl!
This version of Chicken & Shrimp Congee was inspired by one from Cooking Light but it needed a FODMAP IT!™ makeover as theirs included peas and minced garlic. I also greatly increased the shrimp, chicken and seasoning. This dish is still subtle, as congees often are.
Chop The Rice
One technique that you might find unusual is that we chop the dry rice into smaller pieces. This releases starch and helps create the classic congee texture. The problem is that if you try to do this in a full-size food processor, the rice will most likely just go round and round and not get chopped.
Small food processors (minis), spice grinders and blenders are a better choice. Whatever machine you use just make sure you go slowly and pulse it on and off. You are aiming to chop the rice into about a third of its original size, but not pulverize it.
FODMAP IT!™ Chicken & Shrimp Congee
Our FODMAP IT!™ Chicken & Shrimp Congee is quick to make, colorful, nourishing - and you get to eat out of a bowl! Try this Asian inspired comfort food, which is essentially a rice stew.
- 12 ounces (340 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 12 ounces (340 g) large (26 to 30 count) shrimp, peeled and deveined, halved crosswise
- Kosher salt
- Freshly ground pepper
- 1 cup (64 g) chopped scallions, green parts only, divided
- 1/4 cup (60 ml) fish sauce, such as Red Boat brand, plus more if needed
- 2 teaspoons sugar
- 1 cup (185 g) raw jasmine rice
- 3 tablespoons Garlic-Infused Oil, made with vegetable oil
- 1 tablespoon minced fresh ginger root
- 8 cups (2 L) water
- 5 cups (300 g) lightly packed chopped bok choy, smaller ribs and leaves
- 3 cups (108 g) lightly packed chopped Swiss chard, smaller ribs and leaves (we used Rainbow chard)
- 3/4 cup (24 g) chopped cilantro
- 1/4 cup (10 g) chopped mint
- 4 teaspoons lime juice, plus more if needed
Combine chicken and shrimp in a nonreactive bowl and season liberally with salt and pepper. Add 1/3 cup (24 g) scallions, 1/4 cup (60 ml) fish sauce and sugar and toss to coat well. Marinate for 30 minutes.
Meanwhile place rice in mini food processor or blender and pulse on and off until it is chopped into pieces about one-third the size of the whole grains; set aside.
Heat a large Dutch oven over medium heat and add oil. Cook ginger and another 1/3 cup (24 g) scallions, stirring often, for a minute or two until softened. Add the chicken and shrimp and any marinade juices and cook, over medium heat, until shrimp just begins to turn pink, stirring often, about 3 to 5 minutes.
Stir in the rice and add water. Increase heat, cover and bring to a boil, stirring occasionally, cooking for about 6 minutes. Uncover, adjust heat so that congee simmers and continue to cook for about 15 minutes or until rice is tender and the mixture has thickened. Add the bok choy, Swiss chard and remaining scallions and cook for about 2 minutes more or until greens are wilted. Remove from heat. Stir in cilantro, mint and 4 teaspoons lime juice. Taste and adjust seasoning adding more salt, pepper, fish sauce and/or lime juice if desired.