1Put rice in a bowl and rinse until water runs clear. Cover with water and soak for 1/2 hour. Drain.
2Clean poultry inside and out (use or discard gizzards and liver as you wish).
Lightly salt (rub) both the inside and outside, and let stand for fifteen minutes.
3Wash ginseng root then trim the rootlets (do not discard, save for soup). Cut into bite size pieces.
4Slice onion, then cut slices in half
5Wash and thin slice the ginger.
6Put 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).
7Separate egg yolks from whites and place in separate small bowls. Lightly whip yolks together. Spread whipped yolks in frying pan and cook until lightly browned, flip and repeat with the other side. Remove from pan and cut into narrow strips.
Repeat with whites.
8Place poultry in a heavy pot and cover with water.
Bring to a full boil over high heat, skimming oil and foam as needed.
9Reduce heat to medium, add ginger slices, cover and cook for one hour.
10Remove and discard ginger, then add garlic, jujubes, and ginseng rootlets. Cook for an additional thirty minutes, adding water as needed to maintain 1/2 the original volume.
11Add sesame oil five minutes before end of cooking.
12Fine chop the scallions/green onions.
Garnish each serving with egg strips and green onions.
Serve hot, adding salt and pepper to taste.
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.
Chicken Tortilla Soup
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too). Read more.
Classic Tomato Soup
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.
Easy Lentil Soup
This easy lentil soup is healthy, filling, and delicious. It happens to be vegetarian, too, and is packed not only with tender yet toothsome lentils, but carrot, celery, onion, spinach, and tomato. A little bay leaf, fresh thyme, and a splash of red wine or sherry vinegar perks everything up. Perfect with a loaf of good, crusty bread! Read more.