Kyettha sikyan yakyan (spiced game hen stew)

Yield: 4 Servings

Measure Ingredient
1 tablespoon Corn OR peanut oil
⅛ teaspoon Ground turmeric
2 tablespoons Thin-sliced onion
½ teaspoon Chopped fresh ginger
1 Clove garlic, sliced
½ teaspoon Dried hot red chili flakes
1 Stalk lemongrass, cut into 4-inch pieces and lightly
1 Cornish game hen, incl. giblets, cut into 8 pieces
1 tablespoon Fish sauce (nam pya ye)
½ teaspoon Salt
1 cup Chicken broth

1. Heat the oil in a pan and add the turmeric, onion, ginger, garlic, and chili flakes, and stir fry over moderate heat for 2 minutes. Add the lemongrass and fry for 1 minute more.

2. Add the hen and fry for 4 minutes, stirring constantly.

3. Add the fish sauce, salt, and broth. Bring to a boil, cover the pan, and cook over moderately low heat for 30 minutes. The sauce will reduce and thicken.

Serve warm with rice and salad. From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Posted by: Karin Brewer, Cooking Echo, 9/92

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