Kyettha sikyan yakyan (spiced game hen stew)
4 Servings
Ingredients
| Quantity | 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 | |
| Pounded | ||
| 1 | Cornish game hen, incl. giblets, cut into 8 pieces | |
| 1 | tablespoon | Fish sauce (nam pya ye) |
| ½ | teaspoon | Salt |
| 1 | cup | Chicken broth |
Directions
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