Clean chicken and scald it with hot water.

Stuff chicken with the soaked glutinous rice, optional ingredients, one ginseng and 5 cloves of garlic.

Put chicken into a claypot that just fits the chicken, breast side up. Fill up with just enough water to skim the breast.

Bring to a boil, and remove any scum that floats. Ensure water skims the breast, top up water if necessary.

Cover and continue to cook until chicken is done. In the pressure cooker, it takes 20 minutes, in other pots, a small chicken should take an additional 40-60 minutes.

Throw in the green/spring onions.

While the chicken is cooking, steam some rice, and serve the soup with the rice, kimchi and a salad.