Clean the chicken. Do not cut off the neck and/or tail, if they are still attached. Clean the inside of the cavity with a paper towel to remove any blood. Fold the attached neck into the cavity to close the hole.
Stuff the cavity with the sweet rice and a couple of garlic cloves, leaving room for the rice to expand as it cooks. You can also cut off some offshoots of the ginseng and add to the cavity if you like.
Use your finger to expand the hole enough to fit the end part of a leg. Bring the other leg over, and insert the end part through the hole to keep the legs crossed together, tucking the tail in to close the opening.
In a medium size pot, place the chicken and add chicken stock. Add the garlic, ginger, jujubes, and ginseng. Also add the extra sweet rice to thicken the soup or in a herb bag to cook separately, if desired.
Bring it to a boil over medium high heat. Skim off the foam on top. Cover, and boil. Reduce the heat to medium low and boil, covered, depending on the size of the chicken. Turn the heat off and rest the chicken in the pot.