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.

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Credit: Victor Protasio

Recipe Summary

30 mins
1 hr 10 mins
Serves 8 (serving size: 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise, and place in a large bowl. Cut chicken into 2-inch-wide strips, and add to bowl. Sprinkle

  • with salt, and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar, and 1/2 teaspoon pepper; stir to combine. Let stand at room temperature 30 minutes.

  • Place rice in a mini food processor. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.) Set aside.

  • Place oil, ginger, and garlic in a large Dutch oven; cook over medium, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes.

  • Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high.Bring to a boil, and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, mint, lime juice, and remaining 1/4 teaspoon pepper.

Nutrition Facts

228 calories; fat 7g; saturated fat 1g; protein 14g; carbohydrates 27g; fiber 3g; sugars 4g; added sugar 1g; sodium 541mg.