Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the congee topped with the chicken, shrimp, mushrooms, scallion greens and chopped cilantro. Garnish with lime wedges and spicy chili crisp, if desired.