Marinate the Protein: In a bowl, combine the chicken and shrimp. Season with salt and pepper, then add 1/3 of the green onions, fish sauce, and sugar. Toss well to coat and let marinate for 30 minutes.

Prepare the Rice: While the protein marinates, place the rice in a mini food processor or blender. Pulse until the grains are broken into pieces about one-third of their original size. Set aside.

Cook the Aromatics & Protein: Heat oil in a large Dutch oven over medium heat. Add the ginger and another 1/3 of the green onions, stirring frequently, until softened (about 1–2 minutes). Add the marinated chicken, shrimp, and any leftover marinade. Cook, stirring often, for 3–5 minutes, until the shrimp starts to turn pink.

Simmer the Congee: Stir in the processed rice, then add water. Increase the heat, cover, and bring to a boil, stirring occasionally. Cook for about 6 minutes.

Thicken & Add Greens: Uncover, reduce the heat to maintain a gentle simmer, and cook for another 15 minutes, or until the rice is tender and the mixture thickens. Stir in the bok choy, Swiss chard, and remaining scallions. Cook for 2 more minutes, until the greens are wilted.

Finish & Serve: Remove from heat and stir in the cilantro, mint, and lime juice. Taste and adjust seasoning with additional salt, pepper, fish sauce, or lime juice as needed. Serve warm.