Dakjuk

1. Rinse 1000g whole chicken thoroughly under cold water. Remove any excess fat or impurities.

2. In a large pot, combine the 1000g whole chicken, 2000g water, 30g garlic cloves, 20g fresh ginger, 15g jujube, and 10g ginseng root. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes, or until the chicken is cooked through and tender.

3. Carefully remove the 1000g whole chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a separate bowl, discarding the cooked garlic cloves, fresh ginger, jujube, and ginseng root.