Korean Ginseng Chicken Soup

Instructions

1. Prepare the chickens
   Rinse the Cornish hens or small chickens thoroughly under cold water. Remove any excess fat from the cavity and pat dry with paper towels. Set aside.
2. Prepare the stuffing
   In a medium bowl, combine the rinsed rice, 8 garlic cloves (sliced), 2 tablespoons pine nuts, and 4 chestnuts (chopped). If using ginseng powder, mix it into this stuffing. Season with a pinch of salt.
3. Stuff the chickens
   Divide the rice mixture evenly and stuff into the cavity of each chicken. If there's excess stuffing, reserve it for later. Place 1 ginseng root (if using), 2 dried jujubes, 2 whole garlic cloves, and 1 tablespoon pine nuts inside each chicken cavity on top of the rice.
4. Secure the chickens
   Cross the chicken legs and secure them by tying with kitchen twine or tucking the legs into the cavity slit to prevent the stuffing from falling out during cooking.
5. Prepare the cooking pot
   Place the stuffed chickens in a large pot and add the chicken broth or water until the chickens are completely covered. Add the whole black peppercorns, remaining garlic cloves, remaining chestnuts, and any reserved stuffing to the broth.
6. Cook the soup
   Bring the pot to a boil over high heat, then reduce to a simmer. Add the soju or rice wine if using. Cover and cook for about 1 hour or until the chickens are tender and the meat easily pulls away from the bone. Skim off any foam that rises to the surface during cooking.
7. Season and serve
   Season the broth with salt to taste. Carefully transfer each chicken to an individual serving bowl. Pour the hot broth over each chicken, making sure to include some of the garlic, jujubes, and chestnuts in each bowl. Garnish with chopped green onions.