Rinse glutinous rice under cold water until clear, then soak for 45 minutes. Rinse the chicken inside and out, pat dry, and trim excess fat from cavity.
0.5 cup glutinous rice, 1 whole young chicken
Drain soaked rice and stuff inside chicken cavity along with 4-6 unpeeled garlic cloves, 1-2 ginseng roots, and 4-5 jujubes. Leave about an inch space at the cavity opening to allow rice expansion.
0.5 cup glutinous rice, 6-8 cloves garlic, 1-2 pieces fresh ginseng root, 6-8 pieces jujubes, 1 whole young chicken
Place stuffed chicken in a large pot and add 8 cups water or chicken broth. Add remaining garlic cloves, jujubes, sliced ginger, and 1 scallion cut in half.
1 whole young chicken, 8 cups water, 6-8 cloves garlic, 6-8 pieces jujubes, 1 inch ginger, 2 pieces scallions
Bring broth to a boil over high heat, then immediately reduce to low so it simmers gently with only small bubbles. Skim foam every 15 minutes for 90 minutes. At 60 minutes, check chicken doneness by pulling a leg; continue simmering if needed.
1 whole young chicken, 8 cups water
Turn off heat and let soup rest for 10 minutes. Remove chicken, slice or pull apart meat, and serve with broth, rice, softened garlic cloves, and chopped scallions. Season with salt and black pepper as desired.
1 whole young chicken, 8 cups water, 6-8 cloves garlic, 2 pieces scallions, salt, black pepper
