| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Burmese |
Burma, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Corn OR peanut oil |
| 1/8 |
ts |
Ground turmeric |
| 2 |
tb |
Thin-sliced onion |
| 1/2 |
ts |
Chopped fresh ginger |
| 1 |
|
Clove garlic, sliced |
| 1/2 |
ts |
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 |
tb |
Fish sauce (nam pya ye) |
| 1/2 |
ts |
Salt |
| 1 |
c |
Chicken broth |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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