Cornish Hen Porridge

I had this idea after the last time my friend and I had dinner in a Korean restaurant. We ordered a dish called samgyetang or chicken ginseng soup. This dish is well known in Korea. I like to make it at home using the Cornish hen with some ingredients that are available to me. The difference for this recipe is using ginger instead of ginseng. Both of these ingredients are considered as the most healthy herbs that are used in the Eastern world. I am introducing this recipe today so my fellow bloggers can have a good, tasty and easy meal to create for their loved ones.

Ingredients:
1 Cornish hen
2 tbs dried fungus after soaking
3 garlic cloves
1 inch fresh ginger
1 tsp salt
1/4 tsp black pepper
1/4 cup total combination of sweet rice and Jasmine rice
6 cups chicken broth or kelp-vegetable broth

Garnish with chopped green onions and cilantro

Directions:
Wash rice well and soak in water for 2 hours. Drain.
Wash the inside and outside of the Cornish hen under running water.
Pound the garlic and ginger into a paste. In a bowl, combine the soaked rice, fungus, mashed garlic and ginger, salt, and pepper.

Stuff the sweet rice inside the Cornish hen. Use a knife to punch a small hole on both sides of the legs skin.

Twist the chicken legs and insert the right leg into the left hole and the left leg in the right hole that you just created.

Use a long bamboo stick to close any opening of the chicken so the stuffed ingredients stay inside when cooked.

Put the broth and the prepared chicken into the pot and bring to boil. Skim off the residue that rises to the surface. Cover the lid and simmer for 1 hour. Adjust the seasoning with more salt or soy sauce or even fish sauce- your choice.

Sprinkle with green onions. Serve the whole pot as a family meal or cut chicken and divide in individual soup bowls.

Note – I added two button mushrooms into the soup. You can add another kind of mushroom that is also good for this kind of soup.