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.