Step 1

Soak glutinous rice:Wash and rinse the glutinous rice a few times until the water is mostly clear. Cover the rice with water and allow it to soak for about 30 minutes. After soaking, drain well.

Step 2

Clean Cornish hens:Remove the giblets and rinse the hens well. Then pat them dry with paper towels. Trim the excess fat off the hens (around the neck and butt area). Also, cut off the wing tips and the tail if you'd like.

Step 3

Stuff each of the hens with about ¼ cup of the soaked glutinous rice, a piece of ginseng, a jujube, and a clove of garlic.

Step 4

Optionally, make an incision into one leg of each hen, as close as possible to the joint area. Make sure to cut all the way through the leg. Stick the other leg of each of the hens through the cut. This helps to keep all the stuffings in while cooking.*Please refer to the post above for photo references!*

Step 5

Stovetop method:Place the stuffed hens into a large pot and add the water, any leftover ginseng, the leftover glutinous rice, the remaining garlic cloves, and the whites of the green onions. Cover the pot and bring to a boil. Once the soup is at a boil, reduce the heat and keep it at a gentle simmer. Skim the surface of the soup occasionally for scum. Keep the soup covered and simmer for about 1 hour 30 minutes.*For 2 hens, the pot should be big enough to hold at least 6 quarts of liquid. We recommend taller pots over wide pots when cooking only 2 hens. This way the water can cover the hens while cooking.*

Step 6

Rice cooker method:*We've only tested with our current rice cooker, which is the one recommended in our equipment list below (CRP-JHR1009F). As we test more functions, we will update this cooking method to make it more adaptable for other models of rice cookers.*Place the stuffed hens into the rice cooker pot and add the water, any leftover ginseng, the leftover glutinous rice, the remaining garlic cloves, and the whites of the green onions. Close the lid and lock according to your rice cooker. Select the "chicken soup" option.

Step 7

Instant Pot method:Place the stuffed hens into the Instant Pot insert and add the water, any leftover ginseng, the leftover glutinous rice, the remaining garlic cloves, and the whites of the green onions. Close and lock the Instant Pot and turn the venting valve to SEAL. Select pressure cook, high pressure, and 20 minutes.

Step 8

Once it's done cooking, allow the Instant Pot to naturally release for 5 minutes and quick release the rest of the pressure. If you prefer the hens more tender, allow it to natural release for 10 minutes before quick releasing.

Step 9

Serve:Once the hens are tender, the samgyetang is done. Place each hen into a ttukbaegi (also known as a Korean earthenware bowl), along with your desired amount of the soup. Bring the soup to a boil and top with lots of sliced green onions. Serve immediately while the soup is boiling and season to taste with salt and pepper. You also just simply serve the dish in a regular bowl.

Step 10

How to eat:Deboned the chicken and shred up the meat. Discard the bones. Also break up the rice and mix it into the soup. Season the soup to taste with salt and pepper and you can dip the shredded chicken in more salt and pepper on the side if you wish. You can eat or discard the ginseng and jujube.