| 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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