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Kyettha sikyan yakyan (spiced game hen stew)
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| Artist: |
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| Categories: |
Asian, Entrees, Game, Poultry, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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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 |
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Procedures:
| 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. | | 2 | Add the lemongrass and fry for 1 minute more. | | 3 | Add the hen and fry for 4 minutes, stirring constantly. | | 4 | Add the fish sauce, salt, and broth. | | 5 | Bring to a boil, cover the pan, and cook over moderately low heat for 30 minutes. | | 6 | The sauce will reduce and thicken. | | 7 | Serve warm with rice and salad |
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