1 whole small chicken, 1 insam root (Korean Ginseng), 1/3 cup glutinous rice, 3 dates, 4 chestnuts, 6 gloves of garlic, a small piece of ginger, half sliced onion, 1 bunch of scallions, salt, ground pepper.
Cut the abdomen of the chicken lengthwise. Remove the organs, tip of the wings and neck optionalm but leave the body whole.
Wash the glutinous rice, and soak it for about an hour. Wash and prepare the datges and chestnuts for cooking.
Stuff the soaked glutinous rice along with the cloves of garlic into the chicken. Sew the ends to keep the rice inside the chicken. Cross the legs, and tie them with string.
Place the chicken in a pot and pour in about 4 cups of water. Place the insam root, chestnuts, dates and ginger, onions and scallions in the pot and cook under medium heat for about 40 minutes.
When the ingrediens inside the chicken are fully cooked, remove the scallions, onions, and ginger. Finish by seasoning the broth with salt and pepper.
Serve unseasoned- You can add salt and pepper to your preference, but some cooks add salt immediately before serving.
Happy cooking ^^
credit : The Wonderful Worlds of Korean Food - Dynamic Korea.Korean Tourism Organization.