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Ingredients

• 1 tablespoon  dried green peppercorns
• 2   1 1/2 pound Cornish hens
•   Salt and freshly ground black pepper
• 2 tablespoons  vegetable oil
• 5   dried red chiles
• 4   medium shallots, smashed and peeled
• 3   large garlic cloves, smashed and peeled
• 1   3-inch piece of fresh ginger or galangal, thinly sliced
• 2   lemongrass stalks, tender inner white bulb only, cut into 3-inch strips and smashed
• 1 teaspoon  ground turmeric
• 1 quart  water
• 2   large kohlrabi or turnips, peeled and cut into 1-inch cubes
• 2 tablespoons  Asian fish sauce
• 2   scallions, coarsely chopped
• 1 teaspoon  finely grated lime zest
• 1/2 cup  chopped cilantro

Description

Served In The Rustic Northern-Thai Style With The Aromatics Left In, This Spicy, Gingery Stew Makes A Fantastic Main Course Or Starter. It's Also Believed To Boost Energy. For An Even Healthier Version, Remove The Skin From The Cornish Hens Before Sea

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