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1
In a skillet, toast the green peppercorns over moderately high heat until fragrant, about 30 seconds.
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2
Transfer to a spice grinder and let cool completely; coarsely grind.
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3
Using poultry shears, remove the backbones and wingtips from the hens and reserve for another use.
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4
Remove the legs and separate them into drumsticks and thighs.
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5
Remove the whole breasts on the bone and split each breast down the center.
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6
(A butcher can do this for you.)
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7
Season the hen pieces with salt and black pepper.
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8
In a large pot, heat the oil until shimmering.
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9
Add half of the hen pieces and cook over high heat, turning once, until browned, about 4 minutes; transfer to a plate.
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10
Repeat with the remaining hen pieces.
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11
Add the chiles, shallots, garlic, ginger, lemongrass and turmeric to the pot and cook, stirring, until fragrant, 1 minute.
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12
Add the water and kohlrabi.
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13
Return the browned hen pieces to the pot and bring to a boil.
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14
Cover and simmer until the breast meat is just cooked through, 15 minutes.
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15
Transfer the breast pieces to a plate and cover.
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16
Simmer the stew until the legs and thighs are just cooked through, 10 minutes longer.
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17
Return the breast pieces to the stew and reheat.
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18
Stir in the ground green peppercorns, fish sauce, scallions, lime zest and cilantro.
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19
Ladle the stew into bowls and serve.
