Samgye tang (Chicken soup with ginseng)

Ingredients:

1 small chicken (Cornish hen)
3-4 roots insam (jinseng)*
4-5 bam (chestnut)*
6-7 daechoo (jujube)*
1/3 cup sweet rice*, washed and drained
8 cloves garlic, peeled
1/4 inch piece ginger, peeled
salt, pepper

Procedure:

Clean the chicken inside and out. Trim any visible fat as much as possible. Wash rice, jinseng, chestnut and dae choo (Chinese date). Stuff inside the chicken with rice and seal. In a pot, add chicken, jinseng, Chinese date, chestnut, garlic and ginger. Pour water to cover the chicken. Bring to a boil and turn down to simmer. Cook about 2-3 hours until the bones fall apart. Skim out the fat on top occasionally. Serve with salt and pepper.