Wash glutinous rice in water first and soak it.
In the past, glutinous rice was added to chicken and boiled together, but this time we cooked separately. I like this way much better.
Cook rice in the rice cooker separately. Do not add this into the pot where you cook the chicken.

Cut off all the fat collected from the tail of the chicken, wash it well in water, and put it in cold water for a while.

I like the soup as clean as possible, so I removed the skin as much as possible.
I tried to avoid as much fat as possible, because I like clear soup more.

I'm taking a big pot out of the warehouse for the first time in almost two years.
Add onions, garlic and green onions.

Add ginseng, jujube, and yellow rice and pour water.
Please don't fill it with water yet. If you add chicken, the water might overflow.
I don't add water too much before add chicken.

Add chicken and add more water.
Add chicken and water additionally.
When it boils, even if I put the lid on it, it splashed a lot outside, so I didn't completely fill it with water.
When the water runs out, I pour in the water and boil it again. Repeat this and boil it about 3 times.

Put the soaked glutinous rice in a rice cooker and start cooking with the nurungji function. It took about 40 minutes.
It took about 40 mins to cook the rice from the cooker. I set "nurungji" (crispy rice) mode for the sticky rice.
This rice cooker also has a samgyetang function, but I don't like the soup of samgyetang to soak into the rice cooker, so I always use this rice cooker when I cook rice.

After about 30 minutes, the amount of water decreases, so pour it again and boil it again. And about 30 minutes later, the amount of soup was left as shown in the picture.
I usually check every 30 mins to check water level not to burn the ingredient. Whenever I see lower level of water, I add water and keep boiling.

Transfer about 4-5 ladles to a small pot.
After 1 hour, I moved little bit of soup to the small pod (about 2 Cups).

Add the rice with nurungji and boil it a little bit over low heat.
The nurungji made in the rice cooker was so delicious!
Add cooked rice (with nurungji) to the small pot and boil with low heat for about 3~5 mins only.

Add as much water as you drain the soup and boil it for another 10 to 15 minutes.
Add more water again to the main pot and boil 10~15 minutes more.

You can think of it as an hour to an hour and a half. Where did one leg go?

In a small pot with sticky rice and soup, boil the chicken legs and lightly over low heat.
I moved one chicken leg to the small pot to boil a little bit in low heat.

It's easy to eat. The reason why it tastes good without salt is because it has a lot of garlic.
My mom always said that it's good if you put a lot of garlic. I'm telling you!
Ready to eat! Please enjoy.
The more garlic you add from the beginning, the more taste you will have without additional salt or any sauce.