Title: Kyettha Sikyan Yakyan (Spiced Game Hen Stew)
Categories: Burma, Poultry
Yield: 4 Servings

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

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