Soak sweet rice for one hour in water; drain. Stuff each cornish hen with 3 cloves garlic, 1 piece ginseng, 2 dates and 2 chestnuts. Spoon in soaked sweet rice until full. Gently place in saucepan so cornish hens sit snugly in pan. Add ginger, remaining ginseng, garlic, jujube dates, chestnuts, and salt. Cover with water. Bring to a boil, then reduce heat to low and simmer, covered for 1/2 hour. Turn cornish hens over and continue to cook for another 1/2 hour.
To serve, break cornish hens apart and serve in bowls, with stuffing and broth. Serve with sesame salt and chopped scallions on the side.