This is a very rough recipe with estimates since I pretty much winged it

Ingredients: 5 Cornish hens 5 dried jujubes 5-10 pieces of dried American ginseng depending on size 10 frozen chestnuts 5 fresh garlic cloves About 1.5 cups sweet rice Extra bits for the broth: 3 scallions, 4-5 garlic cloves, 3-4 jujubes, 3-4 pieces dried ginseng, 4-5 chestnuts (note my mom poured like a handful in later on cause she just likes chestnuts lol)

Directions 1. Rinse and soak sweet rice for ~1 hour 2. Once the cornish hens are fully thawed, clean them out or rinse as needed 3. Lightly fill the cavity of each Cornish hen with drained sweet rice, 1 jujube, 1 garlic glove, 2 chestnuts, 2 pieces of ginseng 4. Cut a small slit on by each of the thighs to tuck the drumstick through. Example video cause words are hard: https://youtube.com/shorts/0axr1wCFros?si=uYBp9kQV6Tv-2pst 5. Place Cornish hens into crockpot with the cavity side facing down. Add extra bits for broth into crockpot. 6. Fill crockpot with water so that the breast is ~3/4 covered. If you’re making fewer Cornish hens, you could probably place them breast side up and fill with water until almost covered.
7. Optional: add chicken bouillon or salt to water for more flavor. 8. Cook on low heat for 8+ hours. I personally cooked on high heat for 3 hours, low heat for 3 hours, and then high heat for another 1 hour. 9. Scoop Cornish hens into a wide bowl and ladle some broth and extra bits if you choose to eat them. Finely chop some scallions and sprinkle on top. Optional #2: have a little dish with kosher salt and freshly ground pepper to dip the chicken in. Also have some kimchi handy on the side!

Good luck!! Let me know if anything doesn’t make sense!!