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

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