Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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