Samgyetang (Ginseng Chicken Soup)

Stuff the chicken's cavity tightly with the soaked glutinous rice, 3 cloves of garlic, and 1 jujube. Close the cavity by crossing the legs and tying them with kitchen twine, or by cutting a small slit in one flap of skin and threading the opposite leg through it.

Place the stuffed chicken in a heavy pot or stone bowl (ttukbaegi). Add the fresh ginseng root, remaining garlic cloves, and jujubes.

Pour in enough cold water to barely cover the chicken (about 4-5 cups). Bring to a rapid boil over high heat, skimming off any foam.

Reduce the heat to medium-low, cover tightly, and simmer for 1 hour to 1 hour 15 minutes, until the broth turns milky white and the meat is tender enough to pull apart with chopsticks.

Garnish generously with chopped scallions. Serve bubbling hot with a small side dish of salt and black pepper for dipping the meat.