- 2 cornish game hens
- 1/2 cup of sweet rice (often marked "sweet glutinous rice," it's pearly and cooks up sticky, and different from regular short-grained rice)
- 4 pieces of dried ginseng (if you can find it and afford it, fresh ginseng is highly prized)
- 8 cloves of garlic
- 8 dried jujubes
- 4 green onions for garnish
- salt and pepper, to taste
- Wash the rice in several changes of water, until the water runs clear, and let it soak for about an hour.
- Clean the hens, inside and out. If present, remove the innards. Rub salt and pepper on the chicken.
- Stuff each chicken with half of the the sweet rice, ginseng, garlic and dried jujubes, and either sew the cavities shut with twine or use a skewer to close them.
- Put the chickens in a pot like a Dutch oven, big enough to fit them comfortably but not so big they are swimming around. Fill it with enough water to cover the birds by an inch and bring it to a boil.
- Turn the heat down, and simmer it on low, partially covered, for 2 hours, or until the meat is nearly falling off the bone. Skim any fat or foam that appears as it cooks and add water as needed, keeping the bird covered.
- Serve immediately and set out sliced green onions, salt and pepper for diners to garnish and season according to their taste.