Korean Chicken & Ginseng Soup
Prep time
Cook time
Total time
Serves: 2 Servings
  • 1 cornish hen
  • ½ c sweet rice
  • 2 dried ginseng
  • 3 chestnuts
  • 4 red dates {jujubes}
  • Water
  • 1 chopped green onion
  • Optional: stock, garlic, and onions
  1. Soak the sweet rice, ginseng, chestnuts and dates for about an hour.
  2. Clean/rinse/trim your cornish hen.
  3. Fill the hen with the soaked/drained ingredients.
  4. Close up the hen and tie up the legs (if you'd like).
  5. Tuck the hen into a small/medium pot and cover with water and put in any leftover rice, ginseng, chestnuts or dates.
  6. Simmer for one hour. Half way in, rotate the hen and cover with more water if necessary.
  7. Garnish with green onions before serving.
Recipe by The Squishy Monster at http://thesquishymonster.com/2014/01/korean-chicken-ginseng-soup.html