Steps
How to make it
Prep 22 min · Cook 22 min
- Clean 1 whole chicken inside and out and pat dry; trim excess fat. Scrub and slice 1 fresh Korean ginseng root, pit 4 red dates, cut napa cabbage 200 g into sections, and peel 1 garlic bulb into cloves.
- Soak glutinous rice 50 g in cold water 30 minutes and drain. Stuff into the chicken cavity and seal with toothpicks or kitchen twine to keep rice from leaking.
- Add about 800 ml water or broth to a clay pot or thick soup pot. Add the chicken, ginseng, red dates, napa cabbage, and garlic. Bring to a boil over high heat and skim foam.
- Reduce to medium-low, cover, and maintain a gentle simmer 35–40 minutes. Avoid opening the lid often to preserve the broth aroma.
- Insert a skewer into the thickest part of the thigh; clear juices mean it is done. Season with a pinch of salt and a pinch of black pepper to taste.
- Serve whole or cut into pieces with the broth; dipping sauce optional. The stuffed glutinous rice is best eaten while hot.
