2 Cornish hens or 1 small chicken ½ cup sweet brown rice, soaked 4 dried Asian dates (red jujube) 2 fresh ginseng roots, 1 sliced 2 green onions, chopped 1 small piece of ginger, sliced 4 cloves garlic

Bring 1 quart of water to boil with 1 ginseng, 2 cloves garlic, 2 dates . Stuff the hens with rice using the remaining garlic, sliced ginseng and dates to clog the openings. Secure the openings with toothpicks. Simmer for 1 hour. Serve with fresh scallions and salt to taste.