Prep time: 10 min
Cook time: 35 min
Total: 45 min
1 cornish hen (1.5-2 lbs)
1 fresh or dried ginseng root
3 tbsp sweet rice or sticky rice (soaked in water for 1 hr)
5 garlic cloves
1 thin ginger slice (1 inch)
2 to 3 jujubes (dried red dates)
1 scallion (white part)
5 cups of water (or chicken stock)
2 scallions, finely chopped, for garnish
salt and pepper to taste
Vegan: You can use your favorite non-meat products, veggies, or tofu. Adding the rice will make it a ginseng rice soup with tofu or veggies.
Clean the hen with cold running water (Do not cut off the neck and/or tail, if they are still attached, it will help keep the rice inside the cavity) Place the cleaned chicken on a cutting board or a large plate. Clean the inside of the cavity with a paper towel to remove any blood. Fold the neck into the cavity to close the top off.
* Stuff the hen cavity with sweet rice, jujubes, and 2 garlic cloves. Cross the legs and tie them with a cotton tie. This is to prevent the stuffed ingredients from falling out.
* Pour water (or stock) into a large pot and add the stuffed hen, ginseng, the rest of the garlic, white parts of the scallion, and ginger slice. Boil over medium-high heat, covered, for 20 mins. Season with salt and pepper then reduce the heat to medium-low and boil for 15 more minutes until the hen is fully cooked. Also, make sure the stuffed sweet rice is also cooked. Skim off any scum that floats.
* Finally serve the soup and garnish with scallions. Enjoy it with some kimchi and rice if desired.