| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Burmese |
Burma, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Corn OR peanut oil |
| 1/8 |
t |
Ground turmeric |
| 2 |
T |
Thin-sliced onion |
| 1/2 |
t |
Chopped fresh ginger |
| 1 |
|
Clove garlic, sliced |
| 1/2 |
t |
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 |
T |
Fish sauce, nam pya ye |
| 1/2 |
t |
Salt |
| 1 |
c |
Chicken broth |
INSTRUCTIONS
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. Add the hen and fry for 4
minutes, stirring constantly. 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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