Cooking method:
1. Remove the fat paste from the chicken and wash it in cold water. Scrape the skin of the ginseng, cut off the sprouting part and wash it for later use.
2. Drain the glutinous rice, put it into the belly of the chicken, and put a ginseng.
3. Put the chicken into the pot, add water until it is completely covered, add ginseng, chestnuts, jujube and garlic cloves, and stew for about three hours on medium heat.
4. Finally, season with salt and pepper.