0 from 3 votes
Shrimp and Chicken Congee
This well seasoned congee recipe (Chinese rice porridge) gets taken up a notch by adding chicken, nourishing vegetables and succulent shrimp.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8
Calories: 203 kcal
Course:
Breakfast
Cuisine:
Chinese
Ingredients
- 8 cups water
- 1 cup uncooked jasmine rice
- 1 chicken bullion cube
- 1 lb chicken thighs boneless skinless
- 1/2 lb large shrimp peeled and deveined
- 1 small shallot minced
- 1 tbsp fresh ginger minced
- 1 tbsp soy sauce
- 3 baby bok choy chopped
- 3 green onions chopped
- 1 cup frozen peas
- 1 tbsp vegetable oil
Serving
- soy sauce
- Chili oil
- spicy chili crisp
Instructions
- Bring water to a boil and add rice, bullion cube and chicken. Bring to a boil again and cook, covered, for 10 minutes on medium. Chicken should be cooked through with internal temperature of 165°F. Remove chicken from pot and set aside to cool. Place lid back on pot partially and cook on low for 30 minutes, stirring often with a whisk (See Note 1).
- While rice cooks, marinate shrimp in small bowl with shallot, ginger and soy sauce.
- Prep the vegetables and set aside. Shred the cooled chicken into bite size pieces or chop.
- In a small skillet over medium heat add oil. When it starts to shimmer add the shrimp mixture and cook 1-2 minutes per side and shrimps turn pink. Remove from heat.
- To the cooked congee add all of the shredded chicken, cooked shrimp mixture and chopped vegetables. Stir through and season to taste with salt. If too thick, add chicken stock or water for a thinner consistency.
- Serve in bowls with soy sauce and or chili crisp drizzled on top.
Cup of Yum
Notes
- I use a balloon whisk to beat the rice, breaking it down, distributing starch.
Nutrition Information
Calories
203kcal
(10%)
Carbohydrates
24g
(8%)
Protein
18g
(36%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
90mg
(30%)
Sodium
521mg
(22%)
Potassium
262mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2469IU
(49%)
Vitamin C
23mg
(26%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 203
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 90mg | 30% |
| Sodium | 521mg | 22% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2469IU | 49% |
| Vitamin C | 23mg | 26% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.