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1
Put rice in a bowl and rinse until water runs clear.
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2
Cover with water and soak for 1/2 hour.
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3
Drain.
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4
Clean poultry inside and out (use or discard gizzards and liver as you wish).
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5
Lightly salt (rub) both the inside and outside, and let stand for fifteen minutes.
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6
Wash ginseng root then trim the rootlets (do not discard, save for soup).
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7
Cut into bite size pieces.
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8
Slice onion, then cut slices in half
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9
Wash and thin slice the ginger.
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10
Put all stuffing ingredients into the cavity (Divide stuffing evenly if using 2 game hens), and close flaps over the cavity (sew with thread or use a skewer).
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11
Separate egg yolks from whites and place in separate small bowls.
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12
Lightly whip yolks together.
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13
Spread whipped yolks in frying pan and cook until lightly browned, flip and repeat with the other side.
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14
Remove from pan and cut into narrow strips.
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15
Repeat with whites.
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16
Place poultry in a heavy pot and cover with water.
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17
Bring to a full boil over high heat, skimming oil and foam as needed.
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18
Reduce heat to medium, add ginger slices, cover and cook for one hour.
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19
Remove and discard ginger, then add garlic, jujubes, and ginseng rootlets.
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20
Cook for an additional thirty minutes, adding water as needed to maintain 1/2 the original volume.
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21
Add sesame oil five minutes before end of cooking.
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22
Fine chop the scallions/green onions.
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23
Garnish each serving with egg strips and green onions.
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24
Serve hot, adding salt and pepper to taste.
