Samgyetang

Rinse the sticky rice thoroughly in several changes of water until the water runs clear, then soak it in cold water for 1 hour and drain in a sieve until no water remains.

Singe the whole chicken (about 1.2 kg) over an open flame to remove any remaining feathers, trim the wing tips and excess fat around the tail, rinse the cavity thoroughly inside and out, and pat dry with paper towels.

Into the chicken's cavity, place in order: 3 cloves of garlic, 3 jujubes, the drained rice (filling the cavity about two-thirds full, as the rice will swell during cooking), and the ginseng root. Cross the legs and tuck one through a slit cut into the skin of the other, so the stuffing doesn't fall out during cooking.

Place the stuffed chicken in a wide 4-5 L pot, pour in 2 L of cold water, and add 2 thick slices of ginger. Bring to a boil over high heat and cook for 5-7 minutes, carefully skimming off the foam with a slotted spoon.

Add the remaining garlic (5 cloves) and jujubes (3 pcs) to the broth, reduce the heat to low, cover with a lid, and simmer for 45-55 minutes, until the chicken is tender and the rice inside is fully cooked through (the thigh should pierce easily with a knife).

5 minutes before the soup is done, season the broth with salt and black pepper to taste.

Finely chop the green onions. Ladle the soup into deep bowls: place a piece of the stuffed chicken in each, pour over the hot broth, and sprinkle with green onions.

Serve immediately while hot, with small bowls of salt and black pepper on the side so everyone can season their broth to taste.