Recipe: Ginseng Stuffed Hen Soup

This is my version of ginseng chicken soup combining Chinese and Korean styles. Visit and use code MARTIONLY for 10% off your Baumann Ginseng order.

Prep Time: 30 mins

Cook Time: 2.5 hours

Servings: 2-3


  • 1 cornish hen
  • 2 Baumann large whole ginseng roots
  • 4 whole garlic cloves, peeled
  • 4 tbsp glutinous rice, soaked
  • 3 dried jujubes, rehydrated
  • 4 dried shiitake mushrooms, rehydrated
  • 6-7 cup water
  • 2 tbsp cooking wine
  • Salt and white pepper, to taste

Prep ingredients 

  1. Soak jujubes and shiitake in a small bowl with warm water for at least one hour prior to cooking. 
  2. Soak glutinous rice in a small bowl with cold water for at least one hour prior to cooking.
  3. Clean ginseng roots with a moist towel to remove any debris.
  4. Peel garlic cloves.
  5. Remove giblets if any from hen. Clean, wash, and pat dry hen.

Stuff hen

  1. Add garlic cloves and glutinous rice into cornish hen to fill ¾ of the cavity. Tie and secure the legs with a twine.

Cook and simmer soup

  1. Place hen in a pot and add 6-7 cups of water to cover the hen. The amount of water will vary depending on pot size. You may also use chicken stock or a combo of water and stock.
  2. Add ginseng roots, jujubes, shiitake mushrooms and cooking wine. 
  3. Cover the hot and bring soup to boil on high heat. Reduce heat to low.
  4. Add remaining glutinous rice, salt and pepper to taste. Simmer on low with cover for 2 hours. Water will evaporate as it simmers. Add more water as needed.

Serve hen and soup

  1. Remove and cut hen in half. Serve on a platter.
  2. Serve soup in bowls.


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