Ginseng Chicken Soup  - Samgye-tang

Whole chicken (about 1 pound (450 g), cleaned)  :  2
Glutinous rice  :  1/2 cup (about 100 g)
Jujube (Korean Date), dried  :  4
Fresh ginseng (about 5 inches long)  :  2
Chestnut  :  2
Ginkgo nut  :  2
Garlic  :  4 cloves
Pepper
Salt

1. Wash the rice thoroughly and drain it.

2. Stuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves.
   
3. Cross and bind the chickens legs with thread to keep the stuffing in.
   
4. Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours.
   
5. Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper in a small bowl as a seasoning dip.