1. Remove the giblets and tips of the wings from the chicken. If it is not a supermarket bird, remove the lower legs, feet and head as well. Rinse the chicken and wipe dry. 2. Stuff the cavity of the chicken with the rice and 5 cloves. Sew the cavity shut with kitchen string. Chop the onion into halves and quarters. 3. Place in a large pot and cover with cold water. Add the jujubes, chestnuts, ginger, onion and remaining cloves of garlic. Cover and bring to a boil. Reduce heat and simmer for 1 hour. 4. Remove the chicken and chop into 2 pieces-straight down the middle to separate into two halves. Remove the rice to a separate serving dish. Dispose of the kitchen string. Keep broth at a simmer. 5. Separate each half into wing and breast pieces and return to pot. Check seasonings and serve immediately with cavity rice on the side. Garnish with sliced green onion. ---------------------------------------------------------------------------
Nutrition
Ingredients
