2 cornish hens. (Note: 1 to 1½ pounds= 1 person. If you are using ~2 lb cornish hens, add more ginseng into the stuffing!)
½ cup short grain rice (or glutinous rice), rinsed and soaked in cold water for 2 hours prior
2 to 3 fresh ginseng roots, washed, slightly pounded to release flight
2 large dried jujubes, washed
chestnus (optional, this will make the soup less clear)
16 garlic cloves, washed and the tips are removed
2 to 3 green onions, chopped
ground black pepper

1. Strain the pre-soaked rice.
2. Remove the giblets from the hens and rub them with salt all over to clean them nicely. Rinse under cold running water.
2. Put the hens on the cutting board, pat dry, and remove any extra fat around the body cavities with kitchen scissors. Cut off the tips of wings if you want.
3. Stuff each hen with rice, 1 ginseng, 1 jujube, and 8 garlic cloves. Put any leftover rice in the pot.
4. Place the hens into a heavy pot. Add 8 cups of cold water, cover, and cook over medium high heat for 30 minutes. (Next time, after initial boiling, let it simmer longer for a clearer broth)
5. Turn down the heat to medium and cook another 40 minutes until the chicken, ginseng, and rice turn soft. Open up the pot from time to time and ladle some broth from the bottom over top of the chickens. If the broth evaporates too much, add more water.
6. Add black pepper, salt, and sugar if needed.
7. Add fresh chopped green onions when about to serve.

Get Rid of Chicken Skin after cooking. Nobody eats and it will eventually break up and cloud up the soup.
Tried with ginger. Very light flavor. Yum