Ingredients
1 tbsp corn or peanut oil
1/8 tsp ground turmeric
2 tbsp thin-sliced onion
1/2 tsp chopped fresh ginger
1 clove garlic, sliced
1/2 tsp 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 piece
1 tbsp fish sauce (nam pya ye)
1/2 tsp 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
Servings: 4 servings
Kyettha Sikyan Yakyan (Spiced Game Hen Stew) Recipe brought to you by Recipe Ideas
Categories: Poultry; Soup; Stew
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We hope you enjoy this Kyettha Sikyan Yakyan (Spiced Game Hen Stew) recipe.
