¾ – 1kilowhole chicken or 1 spring chickenwashed and cleaned
1- 2teaspoonsrock salt
¼teaspoonblack ground pepper
1/4 – 1/3 cupglutinous rice or short grain riceWashed, soaked in water for an hour and drained
6-8piecesgarlic cloves
3-4piecesChinese red datesJujube
6pieceswater chestnutfresh or in canned
4-5cupwater or chicken stock
1piecewhite onionquartered
4piecesleekscut into 1 ½ – 2 inches slices
salt and pepper to taste
sesame oilas needed (optional)
Instructions
Rub chicken and its cavity with salt and pepper.
Stuff chicken with half amount of rice then insert 3-4 garlic cloves, 1 piece of ginseng root, 2 pieces red dates and lastly the remaining rice.
Place the stuffed chicken in a stewing pot filled with water or stock.
Put the onions, half amount of sliced leeks and the remaining ginseng root, garlic cloves and water chestnuts into the pot and turn on heat.
Bring mixture to a boil and continue boiling for about 5-10 minutes then lower the heat into simmering stage and continue cooking for another 1-1 ½ hours.
Season soup with salt and pepper.
Drizzle some sesame oil on top of soup before serving.
