Chicken with ginseng - a traditional combination and a very tasty dish.
1 whole Pindarri Poultry chicken
100 g sticky rice, soaked in warm water for 30 minutes
2 ginseng roots
10 jujubes (red date - available form all good Asian stores)
1 1/2 tsp salt
a good pinch of white pepper
2 slices fresh ginger
2 cloves garlic, halved
Wash and dry the chicken.Wash the ginseng roots and cut one of them into pieces.
Drain and wash the rice and put into a bowl with the pieces of ginseng root, half of the jujubes and 1/2 tsp salt. Mix and use to stuff the chicken. Close up the chicken with a skewer or toothpicks and put into a pan. Add enough water to cover the chicken. Add all the other ingredients to the pan, bring to the boil and simmer gently, covered, for about 30 minutes.
Turn the chicken over and cook for a further 30-40 minutes, or until done. The meat should be almost falling off the bone.
Article courtesy SBSFood.