Cornish Hen Stew with Lemon Grass and Chilis

By Bellacucinam

Ingredients

• 1 tablespoon of green peppercorns
• 2 1 1/2 pound cornish hens
• salt and pepper
• 2 tablespoons of vegetable oil
• 5 dried chilis
• 4 medium shallots, smashed and peeled
• 3 large garlic cloves, smashed and peeled
• 3 " piece of ginger thinly sliced
• 2 lemon grass stalks, inner bulb cut in 3" strips and smashed
• 1 teaspoon turmeric
• 1 quart of water
• 2 large kholrabi or turnips, cut in 1" cubes
• 2 tablespoons of fish sauce
• 2 scallions coarsley chopped
• 1 teaspoon lime zest
• 1/2 cup chopped cilantro

Details

Servings 6

Preparation

Step 1

Toast peppercorns, cool and grind.

Cut hens, separate dum stiks, thighs and breast. Removing backbone and wing tips. Season and brown about 4 min, remove from pot.

Add chilis, shallots, garlic, turmeric and lemongrass. Cook1 min until fragrant. Add water and vegetables, and chicken. Bring to a boil.

Lower to simmer, cover and cook for 15 min. Remove breast meat and cook another 10 min.

Return breast meat to stew and add peppercorns, fish sauce, scallions, lime zest and cilantro.