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shrimp and chicken congee with greens in a white bowl on a blue plate

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.

Course: Appetizer, Lunch or dinner, Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 38 minutes
Marinate 30 minutes
Total Time: 1 hour 23 minutes
Makes: 6 Servings
Calories: 346 kcal
Author: Dédé Wilson

Ingredients:

  • 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

Preparation:

  1. 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.

  2. 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.
  3. 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.
  4. 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.

Notes:

Tips

  • This dish, as mentioned, is very subtle in flavor and we think that is part of its comfort food appeal. That said, you can spice it up a bit, if you like, with more herbs, or even low FODMAP hot sauce.
Nutrition Facts
FODMAP IT!™ Chicken & Shrimp Congee
Amount Per Serving
Calories 346 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Cholesterol 36mg12%
Sodium 1085mg45%
Potassium 212mg6%
Carbohydrates 113g38%
Fiber 1g4%
Sugar 2g2%
Protein 37g74%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.