[EXT LOW] 180 min
2–3 lb young chicken, whole
½ cup (100g) glutinous (sweet) rice, rinsed
2 small ginseng roots, divided
4 dried jujubes, divided
6 sweet chestnuts, divided
2 cloves garlic, divided
1" piece fresh ginger, peeled
2 teaspoons kosher salt
5 cups (1200ml) water
5 green onions, chopped
Freshly ground black pepper
Rinse the chicken with running water and wipe off excess water with paper towels. Stuff the chicken with glutinous rice, half the amount of ginseng, jujubes, sweet chestnuts, and garlic.
Tightly close the neck and tail openings with toothpicks.
Place the chicken, water, salt, ginger, and the remaining ginseng, jujubes, sweet chestnuts, and garlic into the pot. Cover and simmer over [EXT LOW] for 180 minutes.
Transfer the chicken onto a cutting board and remove the toothpicks. Cut the chicken into desired pieces and place in serving bowls. Evenly pour the remaining broth into the bowls, and sprinkle salt, pepper, and green onions to taste. Serve warm.
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