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Kyettha Sikyan Yakyan (spiced Game Hen Stew)

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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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