Ingredients

• 4 small chickens, cleaned and with innards removed
• 20 cups water (5 L)
• 3 scallions (30 g)
• salt, to taste
• ground black pepper, to taste
• 1 1/2 cups glutinous rice (330 g)
• 4 fresh ginseng roots
• 8 garlic cloves (40 g)
• 8 chestnuts
• 8 dried jujubes

Instructions

1. Wash the inside of the cleaned chickens under running water and remove the yellow fat from the tail and the fat around the innards.
2. Rinse the glutinous rice and soak it in water for 30 minutes, then drain well.
3. Scrape and rinse the fresh ginseng, and peel and wash the garlic.
4. Peel the chestnuts completely, including the inner skin, and rinse the jujubes.
5. Stuff each chicken with the soaked glutinous rice, 1 ginseng root, 2 garlic cloves, 2 chestnuts, and 2 dried jujubes, then tie the legs together with string so the filling does not fall out.
6. Slice the scallions thinly.
7. Place the stuffed chickens in a pot, add 20 cups of water, and bring to a boil over high heat.
8. When it boils vigorously, reduce the heat, skim off the foam, and simmer for 40 more minutes.
9. Serve one chicken per bowl or small pot with the broth, chopped scallions, salt, and ground black pepper.