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This Chicken, Shrimp, and Rice Stew Is Inspired by Classic Asian Congee
Ingredients
  • 8 ounces raw large shrimp, peeled and deveined
  • 8 ounces skinless, boneless chicken thighs
  • 2 teaspoons kosher salt
  • ½ cup finely chopped shallots (about 2 large shallots)
  • 2 tablespoons fish sauce
  • 1 teaspoon granulated sugar
  • ¾ 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)
  • ¾ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 2 teaspoons fresh lime juice
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