| 1. |
Select a chicken weighing no more than 600 grams and remove fat from the bottom part. |
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| 2. |
Place the chicken in cold water and throughly wash until all blood is removed. Remove the chicken and wipe off water. |
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| 3. |
Trim off minor forks. Called "fine ginseng", minor forks usually taste much more bitter than the rest. The minor forks trimmed off can be immersed in water for prolonged period of time to drain out bitter elements and then prepared as seasoned potherbs or used as an additive when preparing tea. |
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| 4. |
Scrub off the skin of ginseng with a knife and trim off sprouts. Wash again. |
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| 5. |
Collect the glutinous rice from water after being sodden for three hours and drain out water.
Put the rice inside the chicken together with 1 fresh ginseng root.
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| 6. |
Bend both legs upward, crossing one leg over the other, and prick each foot into the cut previously made on both sides of the chicken.
Bend over wings to the back to prevent from jerking around during cooking. |
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| 7. |
Add water sufficient enough to immerse the entire chicken to the bowl.
Add the fresh ginseng roots that have been prepared, chestnuts, jujubes and garlic cloves and boil them sufficiently over moderate fire. |
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| 8. |
Chop green onion into big pieces and wash in cold water. Mince yellowish-white fried eggs to fine slices. |
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| 9. |
Place thoroughly boiled chicken and broth into a serving bowl and serve along with chopped green onions, fried egg slices, salt and black pepper. |
