1. Soak ⅓ cup of sweet rice in water for 2 hours.
2. Prepare 1 Cornish hen. Clean it, removing all of the organs. If it is frozen, completely thaw it first.
3. Prepare 6 dates, 10 garlic cloves, 1 piece of ginseng, and 3 optional chestnuts. If the ginseng or chestnuts are dried, soak them over night, before using them. If some of the ingredients are difficult to find, try to stock up on them so you always have them on hand.
4. Two hours later, rinse the rice twice and drain out the water.
5. Inside the Cornish hen, add 2 Tbsp of rice, 4 garlic cloves, 3 chestnuts, 3 dates, and 1 more Tbsp of rice.
6. Close the hole.
7. To seal the hole, use toothpicks. It will look like this. Check the video for more details about this step.
8. Place the chicken in a medium sized pan. Pour 5 cups of water in the pan.
9. Add the ginseng, 6 garlic cloves, and 3 dates.
10. Add the left over sweet rice.
11. Cook it for 30 minutes on high. While it’s cooking, turn the side of the hen once or twice, so both side of the chicken will be cooked evenly.
12. Occasionally, remove the foam that forms on the surface of the soup.
13. Add 1½ tsp of fine sea salt. This chicken is served with salt and black pepper later, so you don’t have to worry about the saltiness at this point. After 30 minutes, reduce the temperature to medium, and then cook for 1 more hour.
14. Before serving, sprinkle some finely chopped green onions on top. Before eating, break the chicken apart and take out everything inside of the chicken, mixing it with the broth. You can dip your chicken in the salt and black pepper powder. Enjoy!

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