For one serving:

• Cornish hen/spatchcock
• quarter cup (ideally short grain) rice, soaked for 15 minutes in hot water
• Ginseng root
• large dried jujube (red date)
• 8 garlic cloves
• Spring onions, chopped
• Salt
• Ground black pepper

Prepare:

• Wash and salt hen, and rinse rice with cold water
• Stuff with rice, 1 ginseng root, 1 jujube, 8 cloves of garlic
• Boil from cold water, then simmer for 1.5 hours
• Occasionally ladle any settled broth over hens
• Serve Hens whole in a bowl and pour over broth

• Sprinkle spring onions and pepper

  Compare with chinese ginseng chicken tonic soup