Samgyetang (Chicken Soup with Ginseng)
Koreans flock to this hot soup dish in the dead heat of summer to combat the summer heat. Does that make any sense? Well, it didn't to me until I was pestered to try it by my coworkers during my time in Korea. It's a very healthy and invigorating soup made with a baby chicken stuffed with ginseng, daechu (red dates), and glutinous rice, and cooked in lightly salted boiling water. Enjoy with rice and other banchan or side dishes.
Use dried or fresh chestnuts as desired.
Substitute a small chicken for the Cornish hen if desired. You can chop the wings off the chicken, but do not take off the skin.
You can add more rice to the broth if you like.