Dakjuk Baeksuk Style

Rinse the Whole young chicken thoroughly, inside and out. Trim any excess fat. Soak the Sweet glutinous rice in a separate bowl with cold Water for at least 1 hour.

In a large pot, place the Whole young chicken. Add the Garlic cloves, Jujubes, Ginseng root, and 2000g of Water. Bring to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 45 minutes to 1 hour, or until the Whole young chicken is fully cooked and tender.

Carefully remove the Whole young chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the Garlic cloves, Jujubes, and Ginseng root. This is your chicken broth.