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1.
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Trim the excess fat from the hens and reserve at least 2 tablespoons of trimmings and fat.
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In a 4-quart saucepan or Dutch oven, add the hens, 10 cups water, salt, and 3 scallions.
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Bring to a simmer and reduce the heat to low so the water just barely bubbles.
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Simmer for 30 minutes.
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Remove the hens and allow to cool; strain and reserve the broth.
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2.
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In a medium saucepan, melt the reserved fat and the sesame oil over medium heat.
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Remove any skin or browned bits.
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Add the garlic and 2 1/2 tablespoons ginger and cook until fragrant, about 1 minute.
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Stir in the rice and toast until opaque, about 2 minutes.
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Add 3 cups broth and 3 scallions, cover, and simmer, about 20 minutes.
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3.
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Stir together the soy sauce, brown sugar, and 2 tablespoons broth until the sugar dissolves.
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In a separate bowl, combine the remaining 1 tablespoon ginger and 1/2 cup broth.
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In a third bowl, combine the Sriracha and 2 tablespoons broth.
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4.
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Place half a hen and a small bowl of broth on a plate along with some rice, 1 green onion, and condiments on the side.
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Spoon the broth and condiments over the rice, or as desired.
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Calories: 563
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Total Fat: 22 grams
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Saturated Fat: 6 grams
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Total Carbohydrate: 42 grams
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Protein: 46 grams
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Sodium: 1713 milligrams
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Cholesterol: 218 milligrams
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Fiber: 0.5 grams
