Spring Chicken Soup (Yonggyebaeksuk)

Directions

1. Remove the organs, lower legs, feet and head from the chicken and clean.
2. Stuff the chicken cavity with the glutinous rice and 5 cloves of garlic. Sew the body cavity shut.
3. 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.
4. Add in the salt, black pepper and sliced green onion just before eating.
5. Hint 1: Stuff the chicken cavity with only a little glutinous rice, leaving room for it to expand as it cooks.
6. Hint 2: For medicinal use, take the boiled chicken out of the broth, add in ginseng root and simmer the broth again.
7. This recipe yields 4 to 6 servings.