Korean Chicken and Ginger Soup

Ingredients

• 1 cup cooked white rice, cooled
• 1 tablespoon toasted sesame oil
• 4 cloves garlic (2 minced, 2 smashed and peeled)
• Kosher salt
• Two 1 1/2-pound Cornish game hens, wingtips and giblets removed and discarded
• 4 cups low-sodium chicken broth
• 4 shallots, peeled and halved
• One 3-inch piece of fresh ginger, cut into 3 pieces and bruised with flat blade of a knife
• 6 scallions, white and light green parts left whole and reserved, green tops finely sliced for serving
• 1 teaspoon sugar
• 3 tablespoons soy sauce
• 1 tablespoon white vinegar
• 4 teaspoons sesame seeds (white or black)
• 2 tablespoons toasted sesame oil
• 1/4 teaspoon freshly ground black pepper
• 1 package seaweed snacks, thinly sliced
• 1 cup kimchi, chopped

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