Start by thoroughly cleaning the Cornish hen, ensuring the neck and tail are intact. Rinse it under cold water until no residue remains, then pat it dry with paper towels.

Soak the sweet rice in water for at least 1 hour prior to use. Once soaked, drain it and carefully fill the chicken's cavity with the rice and a few whole garlic cloves.

Place the stuffed chicken into a medium-sized pot. Pour in enough water or homemade chicken stock to cover the hen completely. Add the remaining garlic cloves, sliced ginger, jujubes, and ginseng.

Set the pot over medium-high heat and bring the mixture to a boil. Once boiling, cover the pot with a lid and reduce the heat to medium-low, allowing it to simmer gently for approximately 25 minutes.

After simmering, remove the pot from heat and let the chicken rest in the broth for about 10 minutes with the lid on.

Carefully transfer the chicken to a serving dish, ladling the broth over it. Garnish with chopped scallions, using the green tops for a pop of color and freshness.