Recipe - Kyettha Sikyan Yakyan (Spiced Game Hen Stew)

1 tablespoon Corn OR peanut oil
1/8 teaspoon Ground turmeric
2 tablespoon Thin cut or sliced up onion
One half teaspoon Chopped fresh ginger
1 Clove garlic, cut or sliced up
One half teaspoon Dried hot red chili flakes
1 Stalk lemongrass, cut into
4inch pieces and lightly
Pounded
1 Cornish game hen, incl.
giblets, cut into 8 pieces
1 tablespoon Fish sauce (nam pya ye)
One half 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 0871315246 Posted by: Karin Brewer,
Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini