1 ½ cups long-grain rice, uncooked
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon turmeric
½ teaspoon Chinese five-spice powder
½ teaspoon salt
½ teaspoon pepper
4 chicken drumsticks or thighs
1 large onion, chopped
1 medium-size sweet red pepper, seeded and chopped
2 ¾ cups chicken broth
3 tablespoons soy sauce
12 medium-size shrimp, peeled and deveined, with tails intact
1 cup frozen peas, thawed
In a 2½-quart oval (or similar) casserole, combine rice, oil, garlic, ginger, turmeric, five-spice powder, salt and pepper; stir well.
Add chicken, onion, red pepper, chicken broth and soy sauce; combine thoroughly.
Cook according to your Advantium model's cooking settings or until rice is tender.
Add shrimp, placing them under rice; sprinkle with peas.
Continue cooking for 5 minutes or until shrimp turn pink.
Fresh ginger has a pungent, spicy aroma and peppery, slightly sweet flavor. It is frequently used in oriental and Indian cooking. When purchasing fresh ginger, choose roots with smooth skins and a fresh, spicy fragrance. Fresh, unpeeled ginger can be tightly wrapped and refrigerated for up to 1 week or frozen for up to 2 months.