1 no Korean ginseng
1 no x 1.4kg whole chicken (cleaned)
6 nos dried chestnut (soaked until soften, cleaned)
16 nos gingko nut (shelled)
2 slices ginger
8 nos red dates (pitted)
8 cloves garlic (peeled)
¼ cup glutinous rice (soaked)
1 tsp salt
- Bring a pot of water to a boil, scald the whole chicken, remove, rinse with cold water and set aside.
- Add 3000ml of water into a pot and bring to a boil.
- Add in Korean ginseng, dried chestnut, gingko nut, ginger, red dates, garlic and whole chicken. Bring to a boil again. Turn heat to low and continue to simmer for 1 hr and 40 minutes.
- Add in soaked glutinous rice and continue to simmer for another 20 minutes.
- Season with salt.
- Dish out and serve.
Traditionally, the glutinous rice are being stuffed in the cavity, the quantity used are subject to the size of the chicken.
Personally I prefer not to stuffed it but only add in later and cook until porridge like texture. You can also add some ground white pepper and chopped spring onion to serve.