삼계탕

Rinse the chicken inside and out. Stuff the cavity with soaked glutinous rice, ginseng root, 3 garlic cloves, 2 jujubes, and chestnuts.

Tie the legs together with kitchen twine to seal the cavity.

Place the stuffed chicken in a heavy pot. Add remaining garlic, jujubes, and water. Bring to a boil.

Reduce heat and simmer gently for 1.5 hours, occasionally skimming foam, until the broth turns milky and the meat is falling-off-the-bone tender.

Serve the whole chicken in a stone bowl with its broth. Provide salt and pepper on the side for seasoning.

Garnish with sliced green onions. Eat by pulling meat off the bone and mixing with the rice stuffing.