Yield: 4 Servings
|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)|
|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