Ingredients Healthy Vegetable Recipes Onion Healthy Scallion Onion Recipes Shrimp & Chicken Congee 5.0 (2) 2 Reviews This recipe for savory rice porridge comes from EatingWell's Test Kitchen manager, Breana Lai Killeen, who shared it for Father's Day because it is one of her father's favorite dishes. "In the U.S., this dish is called congee, but in Hong Kong, we call it jok," she says. "My dad's version was always pretty bland, but this recipe is adapted from one in the cookbook A Place at the Table from a Laotian chef who, just like me, is a first-generation Asian raised in North Carolina." Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Prep Time: 15 mins Additional Time: 1 hr 5 mins Total Time: 1 hr 20 mins Servings: 8 Yield: 8 servings Nutrition Profile: Diabetes-Appropriate Low-Sodium Low-Fat Heart-Healthy Jump to Nutrition Facts Ingredients 1 4-inch knob ginger, unpeeled 6 cloves garlic, unpeeled 1 bunch scallions 1 small handful fresh cilantro stems, plus chopped leaves for serving 15 cups water 1 pound whole chicken legs 5 dried shiitake or Chinese black mushrooms 1 tablespoon reduced-sodium chicken bouillon paste 1 ½ teaspoons salt Pinch of sugar 1 ½ cups jasmine rice 8 ounces large shell-on shrimp (21-25 count) ¼ teaspoon white pepper Lime wedges for garnish Spicy chili crisp for garnish Directions Place ginger and garlic in a small cast-iron pan over high heat. Cook, turning occasionally, until lightly charred on all sides, 6 to 10 minutes. Meanwhile, trim scallion ends and cut the whites from the greens. Tie the scallion whites and cilantro stems together with kitchen twine. Slice the scallion greens and reserve for garnish. Bring water to a boil in a large pot over high heat. Add the scallion bundle, the garlic, the ginger, chicken legs, dried mushrooms, bouillon paste, salt and sugar. Reduce heat to maintain a lively simmer and cook, stirring occasionally, for 20 minutes. Stir in rice, shrimp and pepper; cook, stirring occasionally, until the mixture has the consistency of porridge, about 40 minutes. Transfer the chicken, shrimp and mushrooms to a clean cutting board. When cool enough to handle, shred the meat from the chicken, peel and chop the shrimp, and slice the mushrooms. Discard skin, bones and shells. Remove and discard the scallion bundle, ginger and garlic. Serve the congee topped with the chicken, shrimp, mushrooms, scallion greens and chopped cilantro. Garnish with lime wedges and spicy chili crisp, if desired. Tips To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Equipment: Kitchen twine Originally appeared: EatingWell.com, June 2020 Rate It Print Nutrition Facts (per serving) 209 Calories 4g Fat 31g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 1/2 cups Calories 209 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 2g 8% Total Sugars 1g Protein 14g 29% Total Fat 4g 4% Saturated Fat 1g 4% Cholesterol 63mg 21% Vitamin A 233IU 5% Vitamin C 4mg 4% Folate 16mcg 4% Sodium 503mg 22% Calcium 49mg 4% Iron 2mg 9% Magnesium 27mg 6% Potassium 222mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved