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Prep time: 10 min

Cook time: 35 min

Total: 45 min

Serves 1


  • 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.

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