This Chicken, Shrimp, and Rice Stew Is Inspired by Classic Asian Congee
"This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian. Instead, it’s warm, creamy, and comforting in a chicken and dumplings sort of way. The dry rice gets pulverized in a mini food processor for two reasons: The smaller pieces cook to a porridge consistency, and the rice “dust” thickens the stew...."
INGREDIENTS
•
8 ounces raw large shrimp, peeled and deveined
•
8 ounces skinless, boneless chicken thighs
•
2 teaspoons kosher salt
•
1/2 cup finely chopped shallots (about 2 large shallots)
•
2 tablespoons fish sauce
•
1 teaspoon granulated sugar
•
3/4 teaspoon black pepper, divided
•
1 cup uncooked jasmine rice
•
3 tablespoons canola oil
•
2 teaspoons minced peeled fresh ginger
•
2 teaspoons minced garlic
•
8 cups water
•
4 cups packed baby bok choy leaves or spinach (about 8 oz.)
•
2 cups frozen small green peas, thawed
•
1 cup chopped scallions (about 4 scallions)
•
3/4 cup chopped fresh cilantro
•
1/4 cup chopped fresh mint
•
2 teaspoons fresh lime juice
ADVERTISEMENT