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Kyettha Sikyan Yakyan (Spiced Game Hen Stew)

burma, poultry

1 tablespoon corn or peanut oil
1/8 teaspoon ground turmeric
2 tablespoon thin-sliced onion
1/2 teaspoon chopped fresh ginger
1 clove garlic, sliced
1/2 teaspoon dried hot red chili flakes
1 stalk lemongrass, cut into 4-inch p; ieces and lightly
1 pounded
1 cornish game hen, incl. giblets, cu; t into 8 pieces
1 tablespoon fish sauce (nam pya ye)
1/2 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

Yield: 4 servings

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