Pat the Cornish hen dry and trim any excess fat.

Stuff the cavity with the short-grain rice, garlic cloves, ginseng, and jujubes from the herbal mix.

Secure the legs by cutting a small slit in the loose skin near each leg and tucking the opposite leg through the slit. Repeat on the other side to keep the filling from spilling out while cooking.

Place the stuffed hen in a pot and cover with water.

Add the remaining herbs from the soup mix.

Bring to a boil, then reduce the heat to a gentle simmer. Cover the pot with a lid and cook for 45–60 minutes, or until the chicken is tender and fully cooked.

Serve hot with salt, pepper, and sesame oil dipping sauce.