Samgyetang is a traditional Korean soup made with whole chicken, garlic, green onions, and maybe some sliced ginger. The soup may be served as is, with a scoop of rice added, or with some type of noodle like kalguksu (knife cut noodle).
There are many variations of this dish, almost as many as there are cooks who make it. This is our version of Samgyetang that is made with garlic stuffed Cornish game hens instead of young chicken.

Pure comfort food, this soup is simple to make, yet yields flavor that is much more than it's parts.

Ingredients:
2 Cornish Game Hens
20 cloves garlic
1 ounce sliced ginger
salt and pepper to taste

Garnish:
2 green onions, chopped

Optional:
2 or 3 Jujubes, thick sliced
Mulberry tree twigs
ginseng root
Korean Radish, sliced into rectangles

Directions:
Wash the game hens in cold water, ensuring that the cavities are clean.
Stuff the cavities with the garlic and place the hens in a pot large enough to hold them.
Add enough water to completely submerge the hens.
Place the pot on the stove over high heat and bring to a full boil.
Reduce heat to medium low (fast simmer).
Add the ginger and cook for about 20 minutes, skimming fat and foam as needed.
Carefully remove the birds from the broth, then strain the liquid to remove any solids.
Place the hens back into the pot with the broth and return to a simmer.
Add any garlic that could not be stuffed into the birds, as well as any optional ingredients, and cook for about one hour, skimming as needed.
Remove the hens from the soup and split in half with a heavy knife.
Place 1/2 hen in each serving bowl, add a scoop of rice to one side of the bowl (or rice in a separate bowl), pour broth over the top, then garnish with the chopped green onion.
If Mulberry twigs were used remove them before serving.
Salt and pepper to taste.