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


  • 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 [[Ginseng Chicken Tonic Soup (Chinese Style)]]