Kyettha Sikyan Yakyan (spiced Game Hen Stew) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Corn OR peanut oil,
1/8 tsp: Ground turmeric,
2 tbsp: Thin-sliced onion,
1/2 tsp: Chopped fresh ginger,
1 Clove: garlic, sliced
1/2 tsp: 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 tbsp: Fish sauce, nam pya ye
1/2 tsp: Salt,
1 cup: Chicken broth,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp