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1
Soak the glutinous rice in cold water for a minimum of 2 hours, so the grains absorb moisture gradually and will swell at a controlled rate inside the cavity rather than seizing up dry and bursting the skin during cooking. Drain completely before use. The rice is ready when the grains are opaque white throughout and yield slightly under pressure.
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2
Rinse each bird under cold water and pat dry. Pack the cavity of each chicken with half the soaked rice, 2 garlic cloves, and 2 jujube dates, filling to 70 per cent of cavity volume only, so the rice has room to double during cooking without splitting the skin and losing the stuffing into the broth. The cavity should feel firmly but not tightly packed when pressed from the outside.
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3
This is where the dish lives or dies: truss the cavity opening firmly shut with a toothpick or small skewer, threading the skin closed so no gap remains, because the sealed cavity is the engine of the dish — internal steam and absorbed broth cook the rice into a savoury stuffing that simultaneously thickens the serving broth from within, and an open bird produces rice porridge in the broth rather than an intact internal stuffing. Confirm the seal by pressing gently around the skewer; the skin should hold without parting.
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4
Place both birds breast-side up in a heavy pot deep enough to submerge them. Add the ginseng root segments, ginger slices, and remaining garlic cloves to the pot rather than to the cavity, so the ginseng releases its bright, slightly bitter-sweet character slowly into the broth instead of overcooking inside the bird and turning harsh. Pour over the cold water; the birds should be just covered.
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5
Bring to a full boil over high heat, skimming any grey foam that rises to the surface so the finished broth is clean and pale rather than muddy. Once the broth runs clear, reduce to a steady simmer and cook for 1 to 2 hours. The broth is ready when it has turned a pale, milky gold and the kitchen carries the warm, faintly medicinal scent of ginseng over the sweet smell of cooked chicken.
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6
Test doneness by attempting to separate the drumstick from the thigh with chopsticks alone, applying no knife; the joint should yield and the meat pull cleanly away. The skin will be very tender, and the broth at this point will be lightly thickened from the glutinous rice that has cooked inside the cavity and released a small amount of starch into the surrounding liquid.
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7
Transfer one bird to each deep bowl with a generous ladleful of broth, ginseng, and braised garlic. Serve salt and white pepper on the side for each diner to season individually at table. Accompany with cold oi-sobagi; the cool, crisp, acidic cucumber kimchi provides the counterpoint that balances the hot, fortifying soup.