Spring Chicken Soup.

Ingredients

1 x spring chicken
1/2 cup glutinous rice
10 x garlic cloves
6 x jujubes (Korean dates)
6 x chestnuts
1 x ginger knob
Salt to taste
Freshly-grind black pepper to taste.

Directions

Remove the organs, lower legs, feet and head from the chicken and clean.
Stuff the chicken cavity with the glutinous rice and 5 cloves of garlic. Sew the body cavity shut.
Put the stuffed chicken in a pot and add in water sufficient to simmer. Add in the jujubes, peeled chestnuts, ginger and remaining cloves of garlic. Cover the pot and bring to a boil. Then reduce the heat and simmer for 1 hour.
Add in the salt, black pepper and sliced green onion just before eating.
Hint 1: Stuff the chicken cavity with only a little glutinous rice, leaving room for it to expand as it cooks.
Hint 2: For medicinal use, take the boiled chicken out of the broth, add in ginseng root and simmer the broth again.
This recipe yields 4 to 6 servings.

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