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Rub chicken and its cavity with salt and pepper.
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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.
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Place the stuffed chicken in a stewing pot filled with water or stock.
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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.
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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.
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Season soup with salt and pepper.
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Drizzle some sesame oil on top of soup before serving.