To begin, thoroughly clean the chickens by rinsing them under cold water, ensuring to remove any blood clots or impurities. Pat dry with paper towels. Trim any excess fat and skin around the cavity for a cleaner presentation. Set aside while preparing the stuffing.

Prepare the stuffing by mixing the soaked glutinous rice with half of the garlic cloves and a pinch of salt. Stuff each chicken cavity with the mixture, pressing gently to secure but avoiding overstuffing to prevent spillage during cooking. Tie the chicken legs together with kitchen twine for a tidy shape.

In a large pot, bring 2 litres of water to a boil. Add the ginseng roots (or powder), jujube, ginger slices, remaining garlic cloves, and scallion pieces. Let the aromatic base simmer for 5–7 minutes to release its flavours.

Carefully lower the stuffed chickens into the pot. Ensure they are fully submerged in the broth. Bring the water back to a gentle boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1 hour, skimming off any foam or impurities that rise to the surface for a clear broth.

Check the doneness of the chickens after 1 hour by inserting a skewer into the thickest part of the meat; the juices should run clear. At this stage, taste the broth and season with salt and pepper to your preference. Simmer for an additional 10–15 minutes to deepen the flavours.

If desired, add fresh ginkgo nuts to the broth during the final simmer for an added nutty aroma. This step is optional but traditional in some regional variations of Samgyetang.

Once the chickens are fully cooked and tender, carefully transfer them to individual serving bowls. Ladle the hot, fragrant broth over the chickens, ensuring to include pieces of ginseng, jujube, and garlic for visual and flavourful appeal.

Garnish with thinly sliced scallions, a sprinkle of black pepper, and sesame seeds if desired. Serve immediately with a side of steamed rice, kimchi, or simple banchan (Korean side dishes). For a more immersive dining experience, pair with a small glass of chilled soju or a cup of warm barley tea.