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