1 chicken (I used the cordyceps chicken, bought from NTUC $16.80)
Red dates
Handful of Japanese white rice
(In Jeju, the locals eat this dish with white rice, not glutinous rice)
1. Clean the Korean ginseng, remove skin. Soak red dates and remove pits.
2. Clean chicken, stuff the chicken with white rice till half full.
3. Place chicken, ginseng red dates, and water covering about 3/4 of the chicken.
4. I use the pressure cooker and beep for about 10 minutes (2 times).
Ready in about 30 mins.
5. Prepare salt mixed with pepper as dip for the chicken. It's quite strange cos in Korea, they don't add salt to the soup when cooking. Add it when eating.
Enjoy!