Directions

To Make

1. Rinse the glutinous rice thoroughly until the water runs clear. Soak with hot water for 1 hour. Drain completely and rinse again to remove excess starch.
2. Spread the rice evenly on a baking tray and let them dry overnight.
3. Heat a wok over high heat, add cooking oil. When oil is hot and slightly smoking, add the dried rice.
4. Stir-fry continuously until the grains turn golden brown, puff up, and become aromatic. Set aside to cool.
5. Bring a pot of water to boil. Blanch the cleaned old hen for a few minutes with a few slices of ginger to remove impurities. Remove and rinse clean.
6. Transfer the chicken to a claypot. Add enough water to fully cover the chicken. Add remaining ginger slices and spring onion knots.
7. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 2-3 hours, or until the chicken is tender and the broth is rich and flavourful.
8. Season the broth with salt to taste. Stir in goji berries during the final 10-15 minutes of cooking.
9. Ladle the hot chicken soup into bowls. Sprinkle over the puffed fried rice just before serving.