Rub a generous serving of salt and ground pepper all over the skin and cavities of the spring chicken.
Stuff it with rice, 1 ginseng root, 4 jujube dates, and 10 garlic cloves.
Place the chicken in a deep pot, put in all the other ingredients and any leftover rice in the same pot. * Chef’s tip: Do not remove the white roots of the spring onion and use up to 30 garlic cloves for stronger flavour. For a more umami taste, add in quality chicken stock of your choice. Consider adding in gingko nuts for a better texture.
Add water until it rises above the top of the chicken.
Cover pot with the lid and allow it to simmer at medium heat (Cooking Level 4 on Bosch Induction Hob) for approximately 35 – 45 minutes, depending on the size of the chicken.
Add more water if the soup level falls below the chicken. Alternatively, if you would like to have a thicker soup base, ensure that you baste the chicken with soup stock from time to time if the soup level is below the chicken.