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A whole young chicken is stuffed with glutinous rice, ginseng, jujubes, and garlic, then simmered until tender. This protein-rich, nourishing family soup is a traditional restorative meal for summer vitality.
Rinse the glutinous rice under cool water until the water runs clear, then soak it for at least 1 hour; drain well.
Prepare the chicken by removing any leftover innards, rinse inside and out, and pat dry with paper towels.
Carefully stuff the chicken cavity with the soaked glutinous rice, 2-3 garlic cloves, 2 jujubes, and 1 piece of ginseng root.
Place the stuffed chicken in a large soup pot and add the remaining garlic, ginseng, jujubes, and 7 cups of water, ensuring the chicken is mostly submerged.
Bring the pot to a simmer over medium heat, then reduce to low, cover, and gently simmer for 2–2.5 hours, skimming any foam as it rises to maintain a clear broth.
Carefully check the chicken for doneness (meat should be very tender and fall off the bone), then season the broth with salt and ground black pepper.
Transfer the whole chicken to a serving bowl, ladle over the broth, and garnish with sliced scallions. Serve hot, dividing the rice and broth among bowls.
