A hearty chicken and shrimp rice "soup" with Asian influences.
Cut shrimp in half length-wise 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 for 10 minutes then rinse well. Add shallots, fish sauce, sugar and 1/2 tsp. pepper; stir to combine. Let stand at room temperature for 30 minutes.
Place rice in a mini food processor or spice grinder and process until rice is broken into very small pieces. Set aside.
Place oil, ginger and garlic in a large Dutch oven and cook over medium heat, stirring often until fragrant and beginning to brown. Add the shrimp and chicken mixture and any accumulated juices; cook stirring often until the shrimp turn pink, 5-6 minutes.
Stir in the rice. Gradually stir in 8 cups of water. Cover and increase heat, bringing to a boil, cook for 6-7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until the tie is tender and liquid is thickened, 18-20 minutes. Stir in the bok choy, peas and green onions; cook for 2 more minutes. Remove from heat and stir in cilantro, mint, lime juice and remaining 1/4 tsp. of pepper.
8 oz. large shrimp, peeled and deveined
8 oz. boneless, skinless chicken thighs
2 tsp. salt
1/2 cup finely chopped shallots (about 2 shallots)
2 T. fish sauce
1 tsp. sugar
3/4 tsp. black pepper, divided
1 cup uncooked jasmine rice
3 T. canola oil
2 tsp. minced fresh ginger
2 tsp. minced garlic
8 cups water
4 cups packed baby boo chop leaves
2 cups frozen baby peas, thawed
1 cup green onions
3/4 cup fresh chopped cilantro
1/4 cup chopped fresh mint
2 tsp. lime juice