- One whole chicken, preferably 800g (no more than 1kg)
- Fresh Korean ginseng (gotten mine from giant supermarket)
- 3 tablespoons of glutinous rice, soaked for 2 hours beforehand
- 4 cloves of garlic, peeled
- 5 red dates, washed
- Salt and pepper to taste
- Scallions, diagonally sliced
- Using salt, rub all over chicken, especially its cavity to clean it. Then rinse with water.
- Wash ginseng clean. Slice out 8-10 pieces to be mixed intopt. 3. For the leftover ginseng, make slits on it so that it can better release its flavoring.
- Combined soaked glutinous rice, red dates, garlic and a pinch of salt in a bowl. Scoop the mixture into chicken’s cavity . Once done, stuff both chicken feet crossed-legged cavity before tying both knees with kitchen twine to roughly seal the cavity.
- Place chicken in a pot ( I use cast iron pot) and add at least 2 liters of water. Add in left over ginseng as well.
- Bring water to a boil then reduce flame to low to simmer for 1.5 hours. If chicken is not totally submerged, try to flip chicken 2-3 ties throughout so that the exposed part will not be entered left dry and as a result, meat turned tough.
- Season with salt and pepper to taste then serve with sliced scallions.