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Method:
Cut the chicken belly lengthwise. Remove
organs, head and feet. Clean chicken thoroughly and sprinkle with
salt. Wash the glutinous rice, ginseng and jujubes. Remove the skin
from the garlic cloves and chestnuts. Sliced ginseng. Rinse chicken
and stuff body cavities with ginseng, rice and garlic. Secure the
opening with a skewer or string. Put stuffed chicken in a covered pot
with 15 cup of water and bring to a boil. Lower heat and add jujubes
and chestnuts. Simmer until chicken are thoroughly stewed or tender.
Add salt and black pepper to taste.
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