Chicken should be clean. If the neck and/or tail are still attached, do not chop them off. They aid in preserving the rice's interior space. The cleaned chicken should be placed on a chopping board or a big platter. To get rid of any blood, wipe the cavity inside and out with a paper towel. To close the opening, fold the connecting neck into the recess.

Fill the cavity with the sweet rice, a few garlic cloves, and enough space to allow for expansion of the rice during cooking (approximately 1/4 of the cavity). If you'd like, you can also remove a few ginseng offshoots and add them inside the hollow.

(1) Avoid getting too close to the edge when making a small cut through the thick skin portion between one thigh and the cavity hole. The hole can now be made large enough to accommodate a leg's end by using your finger.

(2) Simply cross the legs and tie them together using kitchen twine.

To do this, bring the second leg over, tuck the tail under to shut the gap, and put the end part through the hole to keep the legs crossed together. If required, use a toothpick to tightly seal the cavity.

Over medium-high heat, bring it to a boil.

The froth on top should be skimmed off. 15 minutes of boiling under cover. If necessary, you can add more water or broth.

Depending on the size of the chicken, lower the heat to medium-low and boil the dish covered for around 25 minutes.

Turn off the heat and let the chicken sit in the pot for about ten minutes to rest. Note 3 is referenced.

With the chop, serve immediately.