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